We happen to have a bunch of peppers, an onion and 1 lb of sausage in our fridge that we weren’t sure what to do with. My husband says, can’t you just put it all in the crock pot? Why yes, yes I can! And so I made Crock Pot Jambalaya.
1 lb sausage
1 lb raw chicken cut into cubes
2 cups red/yellow/green peppers ( I used a combination of all three colors)
1 chopped onion
1 cup chicken broth
1 28oz can diced tomatoes
2 teaspoons oregano
2 teaspoons parsley
2 teaspoons cajun seasoning
Cayenne pepper to taste (about 1 teaspoon)
3 cups rice of your choice (I used white)
Cut up peppers, chicken and sausage (if you want). I cut my sausage into large chunks but you could throw it in whole. Throw everything except for rice and shrimp into the crockpot and cook for 8 hours on low or 4 hours on high.
Cook rice separately and mix it in or serve jambalaya on top of it. We like white rice, but you might consider using long grain rice, or a rice-a-roni to make it more authentic.
Cook shrimp separately (or if you are lazy like me, buy pre-cooked shrimp for the grocery store) and add it in at the last minute.