Preperation Time: 20 minutes
Cook Time: 5 Hours
What you need:
- 1 pounds boneless skinless chicken {I use leftover cooked chicken from the night before}
- 1 pound turkey sausage, cut into 2-inch slices
- 1 bag of extra large shrimp, peeled and deveined
- 1 medium 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, minced
- 2 cups chicken broth
- 1 tablespoon Cajun or Creole spice mix
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 3/4 cups rice {I use Minute Rice and cook it in the microwave before adding it to the Jambalaya}
Make it:
1. Combine the chicken, the turkey sausage, the chopped onion, the chopped green pepper, the chopped celery, the can of diced tomatoes {with juice}, the minced garlic, the chicken broth, the Cajun {or Creole} spice mix, the thyme, and the oregano in a large {5-quart} slow cooker.
2. Cook on low for 5 hours.
3. 30 minutes before you are ready to eat add the peeled and deveined shrimp and the COOKED rice and raise the heat to high. {COOK the rice before you add it or you will be eating uncooked rice}
Rating: ****
The first time I made this I did not pre cook the rice and I wound up with uncooked rice. It put me in a sour mood and did not go over well with the rest of the family either. I put everything back in the CrockPot and let it go for a couple more hours… it was edible but the shrimp ended up chewy. So I scratched that batch and made some changes. The end result turned out delicious and is my husband’s new favorite CrockPot meal.
I hope you enjoy this recipe as much as my family has, Bon Appetite!
