Slow Cooker Jambalaya

Our family would love to visit New Orleans someday soon, but in the meantime we decided to bring a little Cajun food into the house!  This recipe was found on All Recipes and is super tasty.  Plus I love the slow cooker meals because it just takes a little prep time and the slow cooker does the rest.

Add in some of your favorite corn muffins and you are set!  Enjoy!

 

 

You Will Need:

1 pound skinless, boneless organic chicken breast halves – cut into 1 inch cubes

1 pound andouille sausage, sliced

1 (28 ounce) can diced tomatoes with juice

1 large onion, chopped

1 cup chopped parsley

1 cup chicken broth

2 teaspoons dried oregano

2 teaspoons dried parsley

2 teaspoons Cajun seasoning (if you prefer less spicy, use 1 1/2 teaspoon)

1 teaspoon cayenne pepper (again, if you prefer less spicy, use 1/2 teaspoon)

1/2 teaspoon dried thyme

1 pound frozen cooked shrimp without tails  (we bought our favorite raw shrimp and sauteed them in olive oil (or butter) and garlic and put in the last 20 minutes of cooking).

 

Directions:

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth.  Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

 

Cover and cook 7 to 8 hours on Low, or 3 to 4 hours on High.  Stir in the shrimp during the last 30 minutes of cook time.

Serve over your favorite rice.

 

If you prefer it to not be so juicy, you can drain some of the tomato juice before you put the canned tomatoes in the slow cooker.  This will cut back on the liquid.

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