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Crockpot Chicken Sausage Jambalaya

Crockpot Chicken Sausage Jambalaya

A super great complete meal Cajun dish.

Course Main Course
Cuisine Cajun
Keyword Crockpot Chicken Sausage Jambalaya
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 6
Calories 405 kcal

Ingredients

  • 1 pound boneless skinless chicken breasts cut into 1-inch cubes
  • 1 pound Andouille sausage sliced 1-inch thick
  • 1 pound medium sized shrimp cleaned and without tails
  • 1 can 28 ounces diced tomatoes, drained
  • 1 large yellow onion chopped
  • 1 large green bell pepper chopped in 1-inch pieces
  • 1 cup celery chopped
  • 1 cup chicken broth
  • 1 teaspoon kosher salt
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons Cajun seasoning purchased or your own
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme

Instructions

  1. Whisk together the diced tomatoes, the chicken stock and all the dried herbs and spices.
  2. Put the cubes of chicken in the bottom of the crockpot. Add the Andouille sausage, and then the vegetables.
  3. Pour the tomato broth mixture over the other ingredients, cover the crockpot and cook on low for 7 to 8 hours. Add the shrimp during the last 15 minutes of cooking, unless they are frozen, then they should be added during the last 30 minutes of cooking.
  4. Serve the jambalaya over hot cooked rice.
  5. If you can't get the Andouille, try using another firm, spicy sausage, like an Italian, or chorizo.