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Easy Crock Pot Jumbalaya
Easy Crock Pot Jumbalaya
- Recipe Submitted by Herb on 11/06/2014
Category: Dinner Party, Main Dish, Chicken, Seafood, Crockpot
Ingredients List
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 pound Andouille or smoked sausage, halved and sliced
- 1 large onion, chopped
- 1 large green bell pepper, seeded and chopped
- 3 stalks celery, chopped
- 1 (28 oz.) can diced tomatoes with juice
- 3 cloves garlic, chopped
- 2 cups chicken broth
- 1 tablespoon Cajun or Creole seasoning
- 1 teaspoon dried oregano
- fresh ground black pepper to taste
- 2 bay leaves
- 1 pound extra large shrimp, peeled and deveined (fresh or frozen)
- 1 3/4 cups long-grain rice
- 1 teaspoon hot sauce (more to taste)
Directions
1. Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, Cajun seasoning, oregano, pepper, and bay leaves in a large (5-quart) slow cooker.
2. Cook on low for 5 hours.
3. Add shrimp, rice, and hot sauce; raise heat to high and cook for 30 minutes or until rice is fully cooked.
2. Cook on low for 5 hours.
3. Add shrimp, rice, and hot sauce; raise heat to high and cook for 30 minutes or until rice is fully cooked.
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