How to Cook Jambalaya in a Crockpot

by Pamela Smith

This is an easy and delicious meal. Serve with a salad and French bread.

Supplies

  • 2 Pounds Boneless/skinless chicken breast
  • 1 Pounds Andouille sausage
  • 1 Large onion
  • 2 Green peppers
  • 1 Red pepper
  • 28 Ounces Diced tomatoes
  • 3 Teaspoons Garlic
  • 3 Tablespoons Butter
  • 1 Teaspoon Oregano
  • 1 Teaspoon Basil
  • 2 Teaspoons Tony Chachere's Original Creole Seasoning
  • 1 ½ Cups Rice
  • ¼ Teaspoons Ground Red Pepper (optional)
  • ⅛ Teaspoons Ground White Pepper (optional)
  • ½ Cups Water
  • 1 Pounds Shrimp (optional)
  • Instructions

    Step 1

    Gather ingredients

    Step 2

    Pour 28oz can of diced tomatoes with the juice into the crockpot

    Step 3

    Add 1 tsp crushed oregano

    Step 4

    Add 1 tsp crushed basil

    Step 5

    Add 2 tsp minced garlic

    Step 6

    Mix tomatoes and spices together

    Step 7

    Dice chicken breast

    Step 8

    Sprinkle Creole Seasoning over chicken and rub in

    Step 9

    Add seasoned chicken to the tomato and spice mixture. Mix together thoroughly.

    Step 10

    Add 3 tbsp butter. Set crockpot to high, cover with lid and cook for 2 hours

    Step 11

    While the chicken is cooking, dice peppers

    Step 12

    Dice onions

    Step 13

    Slice sausage. If you can't locate Andouille sausage, pick a spicy substitute.

    Step 14

    After 2 hours, uncover and stir. The mixture will be quite juicy which is good. Add shrimp at this time if you are using them.

    Step 15

    Add in peppers, onions and sausage.

    Step 16

    Add 1/4 tsp ground red pepper if you want it extra spicy

    Step 17

    Add 1/8 tsp ground white pepper if you want it extra spicy

    Step 18

    Add 1 1/2 cups rice and 1/2 cup water. I used brown rice but white rice is what is normally used.

    Step 19

    Add black pepper and salt to taste. Stir together thoroughly; cover with lid and cook another hour

    Step 20

    Serve with salad and bread