Tuesday, November 12, 2013

Crock Pot Jambalaya

When we went on our family vacation last March, my future sister-in-law made a Jambalaya for everyone.  Jason really liked it so I got her recipe and then (of course) made some changes to make it my own.  You can make this as spicy or as mild as you'd like.
Serves 4

1 lb chicken breasts (about 2 large)
6-8 oz andouille sausage
1 bell pepper
1 onion
4 celery stalks
28 oz diced tomatoes
1 1/2 tbsp Cajun seasoning
1 tsp Worcestershire sauce
2 garlic cloves, minced
1 jalapeño, diced
Hot sauce (optional)
1/2 lb shrimp
Rice, for serving

1.  Chop the chicken, sausage, bell pepper, celery and onion into large, bite size pieces and place into a crock pot.  Add in everything else except the shrimp and rice.  Cover and cook on low for 6 hours. 

2.  Twenty minutes before serving, stir in the shrimp.  Cook uncovered until shrimp is warmed through.  Serve over rice.  Enjoy!

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