I usually prepare a simple Jambalaya with instant rice and sausage.
But this recipe was delicious, full of flavor and very easy to make.
There are also many options with this recipe from meat substitution to spices!
You can keep the mild flavor per the recipe (my kind of flavor) or you can kick it up a notch or two with additional seasons (like my husband)!
This is the perfect family menu for your Sunday Dinner.
Chicken Jambalaya in the Crockpot
Prep: 10 minutes
Cook: 8 hours
Meal Preparation Ingredients:
- 12 oz. boneless & skinless chicken breast
- 1 1/2 cups chopped green pepper
- 1 medium chopped onion
- 2 stalks of chopped celery
- 4 garlic cloves minced
- 1 – 14oz. can of whole tomatoes
- 1/3 cup tomato paste
- 1 – 10 1/2 oz. can of beef broth
- 1 Tbs of parsley
- 1 1/2 tsp basil
- 1/2 tsp oregano
- 1 tsp Tabasco sauce
- 1/2 tsp salt
- 1/2 cayenne pepper
- 1 lb shelled shrimp
- 3 cups cooked rice
Meal Preparation Directions:
- Cut chicken into 1 inch pieces.
- Put all ingredients (EXCEPT shrimp and rice) in crock pot.
- Cover; cook on low for 8 hours.
- Add shrimp the last 20 minutes of cooking.
- Stir in rice before serving.
Meal Assembly:
Serves 6 – add a small dinner salad and some fresh bread and dinner is complete.
Tip: If you budget doesn’t allow for shrimp (like mine) you can use sliced smoked sausage
Tip: Add additional spice near the end of cooking if your looking for a spicier flavor
Tip: This will be the perfect make ahead freezer meal saving time and money!!
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