Crock Pot Jambalaya

  • Yield: 6 to 8 servings


1pound chicken breast or thighs, cut in 1-inch pieces
1pound andouille chicken sausage (7 links), sliced
1pound shrimp, peeled and deveined
1/2large onion, chopped
1large bell pepper, chopped
3cloves fresh garlic, minced
2-- celery stalks, sliced
1quart diced tomatoes, or a large (28 oz) can, undrained (I used tomatoes I grew and canned)
1cup chicken broth
1/2cup dry white wine
1teaspoon oregano, dried
2teaspoons parsley flakes
1teaspoon basil, dried
1teaspoon cajun seasoning
1teaspoon everglades seasoning (can use an add'l tsp of cajun seasoning if you can't find this)
1teaspoon cayenne pepper
2 or 3pinches Salt and Pepper to taste
3 or 4cups hot cooked rice


  1. Layer chicken pieces and sausage slices in bottom of crock pot.
  2. Peel and devein shrimp; keep refrigerated until ready to add.
  3. Combine onion, pepper, celery and garlic; layer on top of meat.
  4. Combine tomatoes, broth, wine and seasoning; pour over onion/pepper mixture.
  5. Set crock pot on HIGH. Cook for 4 hours. Add shrimp the last 20 minutes of cooking time. (You can cook on LOW for 8 hours)  NOTE: taste test before adding shrimp; add additional seasoning if desired at this point. I did not find it necessary to add anything extra, flavor was perfect for me.
  6. To serve, place a scoop of hot rice in a bowl and spoon jambalaya over rice.