Crock Pot Jambalaya

Crock Pot Jambalaya

Photo is before cooking for 7 hours


  • 1 Pound boneless skinless chicken breasts or thighs  
  • 1 Pound smoked sausage, sliced (4-5 links of Andouille OR chorizo sausage)
  • 1 (6-oz) can tomato paste
  • 28 oz Can diced tomatoes                       
  • 1 green pepper, diced
  • 1 medium onion diced
  • 3 stalks celery, diced
  • 5 garlic cloves, minced
  • 2 teaspoons dried basil
  • 2 Teaspoon oregano
  • 1 teaspoon Louisiana style hot sauce
  • 2 Tablespoons Cajun or creole seasoning 
  • 1 pound pealed and deveined shrimp
  • 1 3/4 cups instant rice, uncooked
  • Salt and Pepper to taste                                                                
  • 1 bag frozen okra (optional)

  • Directions

    1. Step One

      Add all ingredients EXCEPT SHRIMP and RICE to the slow cooker.
    2. Step Two

      Cook on low for 4 hours on high or 6 on high 
    3. Step Three

      Turn slow cooker to HIGH, Add shrimp and rice and cook for an additional 30 minutes to 1 hour before serving to cook or heat through.
    Sparks, N., & Marwitz, J. (2015). The All Dayer. In The crockin girls it's our crockin' life: Continuing our love of crockin' through every lifestyle. Early, Texas, TX: CPG Holdings LLC.

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