Sundays use to be new recipe day around our house and I’m trying to get back into the habit. I recently found a recipe for jambalaya at allrecipes.com that I thought I would try out.

Slow cookers are AWESOME! And whenever I come across a recipe that combines a slow cooker with a traditional favorite, I have to try it out.

I didn’t have any shrimp or parsley in mine (because I didn’t have any home) and I used a homemade Cajun seasoning instead of a store bought one. The only other difference was that I used spicy smoked sausage instead of the andouille.

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Colleen’s Slow Cooker Jambalaya

Prep Time: 20 minutes
Cook Time: 8 hours (low) 4 hours (high)

INGREDIENTS:

• 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
• 1 pound 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 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

When you’re ready and have all the ingredients prepped, put everything but the shrimp into your slow cooker. Put the cover on and set it for your desired cooking time (7 to 8 hours on Low or 3 to 4 hours on High). I cooked it for about 4 hours. If you include shrimp in your recipe, stir them in during the last 30 minutes.

Overall, I enjoyed it. My wife said it was decent.