I got a request the other day for my Slow Cooker Jambalaya recipe. Here you go, with my compliments. Hope you enjoy it as much as we do.
Slow Cooker Jambalaya
1 pound chicken breast or breast tenders, cubed
1 polish kielbasa link, sliced
1 onion, chopped
1 green bell pepper, seeded and chopped
2 teaspoons minced garlic
1 28 ounce can diced tomatoes (I like the petite diced)
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1 teaspoon Cajun seasoning (I use Tony Cachere's)
1/4 teaspoon cayenne pepper
1 pound peeled, veined shrimp
Hot cooked rice
In sprayed slow cooker, combine all ingredients except shrimp and rice. Cover and cook on low for 6 - 8 hours or on high for 3 -4 hours. Stir in shrimp and cook on low for an additional 1 hour. Serve over hot cooked rice. Serves 6.
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