Jumping Jambalaya

Take a quick trip New Orleans.....without ever leaving your home! Spicy Andouille sausage, chicken and shrimp simmer away all day in your slow cooker in a sauce flavored with creole spices. This one pot meal feeds a crowd, so there will be plenty of leftovers!

Jumping Jambalaya

Print Grocery List Print Recipe

Serves: 6 Total Time: Max: 8 hours 10 minutes

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound Andouille sausage, diced (if you like spice, add 1 pound of the sausage)
2 (28-ounce) can diced tomatoes
2 medium onion, chopped
2 red (or yellow) bell pepper, seeded and chopped
2 stalk celery, chopped
2 cup reduced-sodium chicken broth
4 teaspoons dried oregano
4 teaspoons Cajun or Creole seasoning (Emeril makes a great one you can find in your grocery store spice aisle)
2 teaspoons hot sauce
4 bay leaves
1 teaspoon dried thyme
2 pounds peeled shrimp, fresh
4 cups white long grain rice**
Fresh chopped parsley as garnish

Instructions

In the crock pot combine chicken, sausage, tomatoes, onion, bell pepper,
celery, and chicken broth. Stir in oregano, cajun seasoning, hot
sauce, bay leaves, and thyme. Cover and cook on low for 8 hours or on
HIGH for 4 hours.

Once the contents in the crockpot are done cooking, carefully ladle as much
liquid as you can into your rice cooker or pot. The ratio of rice to liquid is
1:2, so for 4 cups rice you’ll need 5 cups of liquid. You probably won’t get 5
cups of liquid from the crockpot (I usually get about 2 cups), so add water to
make 5 cups of liquid.

While rice is cooking, add the shrimp to the crock-pot and cook until the
shrimp are completely cooked, about 10-20 minutes.

Discard the bay leaves. When the rice is done, add to the crockpot and
stir in freshly chopped parsley.

*If preparing the night before store the crock-pot ingredients in a ziplock freezer bag or large tupperware in the refrigerator.

**I recommend cooking the rice in a rice cooker or on the stove and not in the crock pot. When cooked in the crock-pot it tends to turn mushy which is not what you want. I use as much liquid from the jambalaya as possible to cook the rice. This will add flavor to the rice and it will taste like its been cooking with the jambalaya for hours.

Notes

Adapted from Katie’s Cucina

Jumping Jambalaya