jambalaya
(1 rating)
This is one of my go to's. This is done in the slow cooker and comes from my favorite slow cooker cookbook Mable Hoffman's Crockery Cookery. I have tweaked it a little to make it a little more spicier and also added some chicken broth to make it a little soupier.
(1 rating)
yield
6 serving(s)
cook time
5 Hr
method
Slow Cooker Crock Pot
Ingredients For jambalaya
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1 1/2 lbboneless skinless chicken breasts, or if you like mixed pieces are fine too.
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1 lgonion, diced
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1 lggreen bell pepper, diced
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1 lgcarrot, peeled and diced
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2cloves garlic, minced
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1 tspdried oregano
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1 tspdried sweet basil
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1/2 tspsalt
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1 tspblack pepper
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1 tspred pepper flakes, more if you want it hotter.
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1 tspchili powder
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1 can14 ounce can diced tomatoes
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32 ozchicken broth
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1 lbshrimp, peeled and deveined
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2 ccooked rice
How To Make jambalaya
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1Cut the chicken into bite sized pieces, or if you are using chicken on the bone, just put it right in the slow cooker.
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2Add everything else except the shrimp and rice.
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3Set the slow cooker for 5 hours.
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4Turn comtrol to high and add shrimp and rice.
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5Cover and cook another 30 minutes or untli the shrimp are pink.
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