October 15th, 2014

Easy Crock Pot Jumbalaya

Easy Crock Pot Jumbalaya


Cooler fall weather renews my love for my crock pot!  I love knowing I can come home to a hot and delicious meal.  This Crock Pot Jumbalaya takes only a few minutes to put together and is overflowing with all kinds of good stuff- chicken, sausage, and shrimp, loaded with onions, peppers, celery and tomatoes – YUM, so much flavor in one bowl!  You can add a little or a lot more seasoning if you want to spice  things up more, or serve it with a bottle of your favorite hot sauce so everyone can adjust the heat themselves.


Easy Crock Pot Jumbalaya



Easy Crock Pot Jumbalaya


2 pounds boneless, skinless chicken breasts or thighs
1 pound Andouille or smoked sausage, halved and sliced
1 large 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, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole seasoning
1 teaspoon dried oregano
fresh ground black pepper to taste
2 bay leaves
1 pound extra large shrimp, peeled and deveined (fresh or frozen)
1 3/4 cups long-grain rice
1 teaspoon hot sauce (more to taste)


Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, Cajun seasoning, oregano, pepper, and bay leaves in a large (5-quart) slow cooker. Cook on low for 5 hours.

Add shrimp, rice, and hot sauce; raise heat to high and cook for 30 minutes or until rice is fully cooked.


Find More Great Crock Pot Recipes on our Pinterest Board

Follow caramel’s board CROCK POT or SLOW COOKER on Pinterest.




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