It’s getting crazy in our kitchen. In celebration of Mardi Gras, we dished up Jambalaya. This crockpot Jambalaya, packed a punch straight from The Big Easy. Cook it all day for a perfect dinner on Fat Tuesday or anytime you want a little taste of New Orleans. Is there such a thing as too many beads?- AF
1 lb skinless, boneless chicken breast halves – cut into 1 inch cubes
1 lb andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 t dried oregano
2 t Cajun seasoning, I used Tony Chachere’s Creole Seasoning
1 t cayenne pepper
2 t dried parsley
1/2 t dried thyme
1 lb frozen cooked shrimp without tails
In a crockpot, 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 8 hours on Low or 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
Serve with your favorite rice. We used white rice this time.