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Mardi Gras is almost here!  I have never been to New Orleans.  However Tim and I do enjoy Cajun and creole food! Our favorite restaurant in the area closed a couple of years back.  Such a bummer!  They made fabulous Hurricanes, and the food was incredible! This recipe was found on allrecipes.com and was contributed by Daniel.

I absolutely LOVE this recipe. It is definitely in my top five favorite dishes to make.  I hope you enjoy it as well!  It makes a lot, but the leftovers are great!


Crock Pot Jambalaya
1 pound boneless, skinless chicken breast, cut to 1 inch cubes
8 – 12 ounces smoked sausage (Andouille)
1/2 cup chopped onion
1 green pepper, chopped
1 28 ounce can crushed tomatoes
1 cup chicken broth
1/2 cup dry white wine (if I don’t have it, I skip it)
2 teaspoons dried leaf oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1 pound shrimp, cooked
2 cups rice, cooked (I use a box of Zataran’s Jambalaya Rice)

Combine chicken, sausage, chopped pepper and onion in slow cooker.
Add tomatoes, wine, oregano, parsley, Cajun seasoning and cayenne.
Stir gently.
Cook on low for 6 – 8 hours.
About 30 – 45 minutes before serving, add cooked shrimp and hot cooked rice. Heat thoroughly.
(At this point I also add 1 -2 teaspoons of Penzeys Gumbo File to thicken it at bit.)

Thank you for stopping by!