Crock Pot Jambalaya

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Servings: 6-8
READY IN
7hrs 30mins
Ingredients
  • 12 ounces boneless skinless chicken breasts, cut into 1 inch cubes
  • 1 lb andouille sausage, cut into chunks (may use smoked sausage)
  • 2 bell peppers, chopped
  • 2 celery ribs, chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 (15 1/2 ounce) can diced tomatoes, undrained
  • 1⁄3 cup tomato paste
  • 1 (15 1/2 ounce) can beef broth
  • 3 tablespoons chopped parsley
  • 2 teaspoons dried basil
  • 1 1⁄2 teaspoons dried oregano
  • 1 tablespoon hot sauce (may use Tabasco)
  • 1 1⁄2 teaspoons salt
  • 1 lb shrimp, peeled and deveined
  • 4 cups hot steamed rice (amount approximate, based on your serving size)
Directions
  • Place all ingredients except shrimp and rice in crock pot.
  • Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until chicken is cooked through.
  • During the last 30 minutes of cooking, stir in shrimp and cook covered, until shrimp are curled and opaque (and chicken is cooked as well).
  • Serve mixture over hot steamed rice.