Once a year I try to get all of the important women in my life together for a brunch. This year I wanted to do a Mardi Gras theme so lots of purple, green, and gold decorations, beads, and masks! I even made one of Jack's favorite slower cooker meals: Jambalaya! Now I know this might not be real jambalaya, but it's what we call jambalaya. The recipe is super easy and super yummy. It also makes a great frozen meal! It's even better with a slice of King's Cake!!!
Ingredients
1 pound skinless, boneless chicken breast halves -
cut into 1 inch cubes
1 pound andouille sausage, sliced
1 pound frozen cooked shrimp without tails
1 (14 oz) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth 2 teaspoons dried oregano
2 teaspoons Cajun seasoning
1 teaspoons dried parsley
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
Directions
1 pound skinless, boneless chicken breast halves -
cut into 1 inch cubes
1 pound andouille sausage, sliced
1 pound frozen cooked shrimp without tails
1 (14 oz) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth 2 teaspoons dried oregano
2 teaspoons Cajun seasoning
1 teaspoons dried parsley
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
Directions
- In a slow cooker, mix all of the ingredients in a slower cooker.
- Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
- Serve over Jambalaya Rice.
