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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

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Notes

Adapted from Katie’s Cucina

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