Crock Pot Jambalaya

On the menu for tonight was a traditional Louisiana favorite, Jambalaya!! I haven't cooked this in a crock-pot before but hey when you work 8-9 hour shifts during the day you need something you can just throw in a pot and its done when you come home from work, PERFECT RIGHT!? This is a very simple way to cook jambalaya and the family will love it!

First, let me just explain that there are different versions of jambalaya. The Creole Jambalaya (red jambalaya) is cooked with tomatoes and seafood, and the Cajun Jambalaya (brown jambalaya) is cooked with no tomatoes and usually the meat is browned in a cast-iron pot that gives it that brown color. Now the jambalaya i cooked is more of a red version although i did not use any seafood only tomatoes because not everyone in my family likes seafood, but feel free to add some shrimp in there. 

LETS GET STARTED!

INGREDIENTS:

1 lb boneless chicken breasts

1 lb andioulle sausage, cut in 1/4 inch rounds

1 10 oz can Rotel tomatoes with chiles, undrained

1 14 oz can chicken stock

1 6 oz can tomato paste

1 onion, diced

1 green bell pepper, diced

3 celery ribs, chopped

5 cloves of garlic

3 tsp dried basil

1 1/2 tsp dried oregano

1 1/2 tsp salt

1/2 tsp cayenne pepper

1/2 tsp tony chachere

1 cup instant rice, uncooked

1 lb shrimp (optional)

*place chicken and sausage at bottom of pot and top with vegetables

*combine the tomatoes, broth, tomato paste, and all the seasonings in a mixing bowl and pour mixture over your meat and sausage

Now you just mix everything together and let it cook on high for 4-6 hours or like me till you get home from work!

*once chicken is cooked you can use two forks to shred it and just add your instant rice 

Now if you are adding shrimp to your jambalaya you want to add it 30 minutes before remaining cooking time

And BOOM!

You have the greatest jambalaya you will ever have and it was super easy!

Tell me what you think of this recipe below if you cook it i would love your feedback in comments below.

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