Easy Crock Pot Jambalaya
Growing up we ate a lot of Southern food, which is odd considering we are four generations of living in Los Angeles. You could say we’re Southern…Californian..
I remember my mom making jambalaya all the time when we were kids. Watching her prep all the ingredients, cooking it in a big pot, it seemed to take all day. I don’t have time to stand over a hot stove so I made up a simpler jambalaya recipe for the crock pot. Still the same savory flavors with a whole lot less work.
Jambalaya is still one of my favorite meals. Satisfying and comforting, it will make your weekday woes drift away. Now I just need some beignets…
Easy Crock Pot Jambalaya
Ingredients:
1 chicken breast, cut into cubes
2 cups smoked sausage, cooked and diced
1 onion, chopped
1 bell pepper, chopped
3 cloves of garlic, chopped
1 (28 ounces) can diced tomatoes, with the liquid
1 Tablespoon parsley flakes
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Tabasco
3/4 pound shrimp, cooked
Instructions:
In the bottom of the crock pot add the chicken breast, smoked sausage, onion, bell pepper and garlic. Pour the can of diced tomatoes on top.
In a small bowl combine the parsley, thyme, salt and pepper. Add it to the crock pot along with the Tabasco. Stir to combine.
Cover and cook on low for 6-8 hours or high for 5 hours. Then add the shrimp and cook until warmed through.
Serve over cooked rice.
i love to use the crockpot and have never had the courage to make jamabalya – thanks for the encouragement to use a cheaters approach and have leftovers for days!
Yummy! This was the first time I had Jambalaya! Where have I been? And this is the “cheater’s” version? Very hearty … I’m thinking this must be in the category of comfort foods. Didn’t use a slow cooker; just simmered on the stovetop. Onolicious over rice .. and/or with sweet rolls. Thank you!