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Slow Cooker Jambalaya

Slow Cooker Jambalaya      (serves 6) 

3 boneless, skinless chicken breasts, cut into chunks

1-2 lbs. Hillshire Farms beef sausage, sliced

1 28 oz. can crushed tomatoes

1 14.5 oz. can stewed tomatoes

1 large yellow onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

3 stalks celery, thinly sliced

2 jalapeno peppers, seeded and chopped

2 cups chicken broth

½ teaspoon dried thyme

2 teaspoons dried oregano

1 tablespoon Cajun seasoning

1 teaspoon cayenne pepper

½ teaspoon salt

½ teaspoon pepper

1 lb. raw, peeled shrimp

2 cups cooked rice 

Add all ingredients, except the shrimp, to a large slow cooker and stir.  Cook on low 7-8 hours.  In the last 15 minutes, add the shrimp.  Serve Jambalaya over cooked rice. 


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