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.

Crockpot Jambalaya

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