Crockpot Jumbalaya

I have found the most wonderful recipe for Crockpot Jumbalaya.  I have used it now three times, because it is so easy.

You throw everything in the crockpot in the morning, including the raw chicken and dinner is ready when you walk in the door in the afternoon.  How easy is that?

Petit Jean Sausage, Jumbalaya Recipe, Whats For Dinner, Crockpot Dinner

 

I served it with rice and homemade cornbread, which are both simple enough to throw together, but if you need to eat and go, use instant rice and just make a meal of the soup.

Petit Jean Sausage, Jumbalaya Recipe, Whats For Dinner, Crockpot Dinner, soups for dinner, sweet potato chili

The second time I made this recipe, I doubled it and did it in my Dutch oven on the stove with another soup (Black Bean and Sweet Potato Chili) for my book club.  I drew hosting in January this year, so I made it a hearty soup and cornbread night.

Petit Jean Sausage, Jumbalaya Recipe, Whats For Dinner, Crockpot Dinner

I used Petit Jean Meats sausage for this recipe, which we love, but you could use another smoked sausage or andouille sausage if you don’t have this available.  Also, I have yet to add the shrimp to this recipe because I like it fine with just the chicken and sausage, but I left it in the recipe as an option because I am sure it would be a yummy addition.

Crockpot Jumbalaya

Ingredients:

1 can diced tomatoes, undrained (14.5 ounces)

1 can chicken broth (14.5 ounces)

1 can tomato paste (6 ounces)

2 medium green peppers, chopped

1 medium onion, chopped

3 celery ribs, chopped

5 garlic cloves, minced

3 teaspoons dried parsley

2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1 teaspoon salt (more to taste)

1/2 teaspoon cayenne pepper

1/2 teaspoon hot pepper sauce

1 pound boneless, skinless chicken breast

1 package Petit Jean Hickory Smoked sausage (14 ounces), halved and cut into 1/4 inch slices

1/2 pound uncooked medium shrimp, peeled and de-veined (optional)

Directions:

Put everything in slow cooker except shrimp.  Cook for 4-6 hours on low or until chicken is no longer pink.  Add shrimp (if using) and cook 30 minutes more.  Serve with rice.

Notes: The original recipe said to cut the chicken into chunks before cooking, but my chicken was frozen so I put it in whole and then shredded it in the soup with two forks before serving.  I thought this worked well, but you can certainly cut it up before hand if you want to.

Enjoy!

 

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