Slow Cooked Jambalaya
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Georgia Lowcountry Boil
Have to use a 7 qt show cooker for this one. This is so easy and we love this dish in Georgia.
Prep Time
10 mins
Cook Time
6 hrs
Temp
Low
Slow Cooked Jambalaya – A delicious recipe for the whole family to enjoy!
Ingredients
- 1 Pound boneless skinless chicken breasts or thighs
- 4-5 links of Andouille OR chorizo sausage
- 1 Pound peeled shrimp (fresh, thawed frozen or cooked)
- 28 oz Can diced tomatoes
- 1 green pepper, diced
- 1 medium onion diced
- 3 stalks celery, diced
- 2 Tablespoons Cajun or creole seasoning
- 2 bay leaves
- 1 Teaspoon oregano
- 1/2 Teaspoon thyme
- hot sauce to taste
- 1 Cup chicken stock
- 1 bag frozen okra (optional)
Directions
-
Step One
Add all ingredients EXCEPT SHRIMP to the slow cooker.
-
Step Two
Cook on low for 4-6 hours.
-
Step Three
Add shrimp about 20 minutes before serving to cook or heat through.
-
Step Four
Serve over rice.
Krissi
My family LOVES this dish. I was transplanted from LA to OK in 2005 and Andoille is hard to find on the prairie. I use Eckrich Smoked Skinless Sausage in place of the Andoille. I also throw in 2 cups of rice during the last 30 minutes of cook time vs serving OVER rice. It makes for less dishes & clean-up.
Melody-I always brown my raw meat before adding to crock. It helps keep the meat from drying out and also helps soak up the flavors of the soup.
T
Delicious… made according to recipe. Loved by the whole family even some picky kids. Thermos-worthy lunch the next day!
Margaret
I didn’t pre-cook anything and it was wonderful. I used the chicken thighs which worked very well, but I left out the shrimp.
melody l.
should you brown the sausage or the chicken before you put it in?