Ingredients
The following ingredients have 8 Servings
- 1 pound(s) chicken breast or thighs, cut in 1-inch pieces
- 1 pound(s) andouille chicken sausage (7 links), sliced, or smoked sausage of choice
- 1 to 2 pound(s) shrimp, peeled and deveined (the more shrimp the better)
- 1/2 large onion, chopped
- 1 large bell pepper, chopped
- 3 or 4 clove(s) fresh garlic, minced
- 2 stalk(s) celery, sliced, optional
- 1 quart(s) diced tomatoes, or a large (28 oz) can, undrained
- 1 cup(s) chicken broth
- 1/2 cup(s) dry white wine
- 1 teaspoon(s) oregano, dried
- 2 teaspoon(s) parsley flakes
- 1 teaspoon(s) basil, dried
- 1 teaspoon(s) cajun seasoning ( mr. pete's or zatarains are both good)
- 1 teaspoon(s) everglades seasoning (can use an add'l tsp of cajun seasoning if you can't find this)
- 1 teaspoon(s) cayenne pepper
- - salt, to taste
- - cooked rice
Instruction
- Layer chicken pieces and sausage slices in bottom of crock pot. Peel and devein shrimp; keep refrigerated until ready to add.
- Combine onion, pepper, celery and garlic; layer on top of meat. NOTE: I had every intention of adding celery but I forgot. This Jambalaya was still outstanding.
- Combine tomatoes, broth, wine and seasoning; pour over onion/pepper mixture.
- Set crock pot on HIGH. Cook for 4 hours. Add shrimp the last 20 minutes of cooking time. (You can cook on LOW for 8 hours) NOTE: taste test before adding shrimp; add additional seasoning if desired at this point. I did not find it necessary to add anything extra, flavor was perfect for me.
- To serve, place a scoop of hot rice in a bowl and spoon jambalaya over rice.
