Jambalaya Recipe

Jambalaya will forever be one of my favorite dishes, this Jambalaya recipe is a family favorite. This is a really easy meal that you can make in the morning and let it slow cook until you are ready to eat it.
 
We usually make this without the traditional seafood because of a seafood allergy in our home but you can easily add them back in.
 
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Bowl of Jambalaya | RosevineCottageGirls
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Jambalaya Recipe

 

Supplies:

 

Ingredients:

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1/2 pound andouille sausage, diced

1 28-ounce can diced tomatoes

1 medium onion, chopped

1 green bell pepper, seeded and chopped

1 stalk celery, chopped

1 cup chicken broth

2 teaspoons dried oregano

2 teaspoons Cajun or Creole seasoning

1 teaspoon hot sauce

2 bay leaves

1/2 teaspoon dried thyme

1 pound frozen peeled and cooked shrimp, thawed (optional- we have a shrimp allergy in our house so we skip this)

2 cups cooked rice

 

Directions:

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

Cover, and cook on low for 7 hours or on high for 3 hours.

Stir in the thawed shrimp, cover, and cook until the shrimp is heated through about 5 minutes.

Discard bay leaves and spoon mixture over cooked rice.

 

 

Print The Jambalaya Recipe

Jambalaya Recipe

Jambalaya Recipe

Ingredients

  • 1 pound boneless skinless chicken breasts (cut into 1-inch cubes)
  • 1/2 pound andouille sausage (diced)
  • 1 28- ounce can diced tomatoes
  • 1 medium onion (chopped)
  • 1 green bell pepper (seeded and chopped)
  • 1 stalk celery (chopped)
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons Cajun or Creole seasoning
  • 1 teaspoon hot sauce
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 pound frozen peeled and cooked shrimp (thawed (optional- we have a shrimp allergy in our house so we skip this))
  • 2 cups cooked rice

Instructions

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on low for 7 hours or on high for 3 hours.
Stir in the thawed shrimp, cover and cook until the shrimp is heated through about 5 minutes.
Discard bay leaves and spoon mixture over cooked rice.


 

Before you go, check these out!

 

 

Farmhouse Kitchen Cooking

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