Crock Pot Jambalaya

[please note that I’ve REMADE this recipe with some modifications – feel free to look at both and see which looks better for you]

Click here for the new recipe!

Click here for the new recipe!

Last week I had to take a day trip to our Columbus office. I knew it was going to be a somewhat late evening and that by the time I got home I would NOT be in the mood to make dinner, but still be craving something substantial and not an english muffin and peanut butter (which is what I ate last night) or eggbeaters and hamsteak (which is actually what I’m eating while writing this). So I found a recipe I had pinned a few weeks ago, Slow Cooker Jambalaya, put it in the crock pot, and there it was  – dinner, ready when I got home!

I’m sharing the recipe, below, with slight modifications from here.

One note: This comes up pretty soupy. The broth is delicious and I used it when making leftovers as the water to make quinoa (instead of water, I used the broth and then I topped the quinoa with leftover jambalaya) but just be aware, the recipe could be called Jambalaya Soup!


Crock Pot Jambalaya:

Here’s what you need:

  • 3 skinless, boneless chicken thighs, cut into 1 inch cubes
  • 1 pound andouille sausage, sliced (next time I may even try turkey sausage)
  • 1 (28 ounce) can diced tomatoes with juice
  • 1 spanish onion, chopped
  • 1 large green bell pepper, chopped
  • 4 stalks celery, chopped
  • 1/2 a bouillon cube
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons Cajun seasoning (I happened to have some homemade Cajun seasoning on hand from a former colleague whose wife is a chef … but I know they sell it at the store! OR you could make Emeril’s recipe, here)
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1/2  lb frozen pre-cooked shrimp.

Here’s what you do:

  1. In crock pot, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper and celery.
  2. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Place bouillon on top.
  3. Cover and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
  4. Stir in shrimp during the last 30 minutes of cook time.

Enjoy! It made 3 dinner portions and 2 lunches for me. Serve on rice… or quinoa!

Looking for some other crock pot or slow cooker recipes? Might I also suggest:

Vegetarian Crock Pot Casserole

Slow cooker spicy chicken & black bean soup

Tuscan Turkey Sausage, Kale and Vegetable Soup

light spinach artichoke dip

Crock Pot Recipe for 2 – Cheesy Black Beans and Chicken

If you liked this recipe, or want more slow cooker recipes, check out the ones I’ve tried and shared, here.

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8 thoughts on “Crock Pot Jambalaya

  1. Pingback: Mardi Gras Cupcakes | I Crashed The Web

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