Chicken Crock Pot Main Dish

Crockpot Jambalaya


Book update:  This week in positive psychology we are discussing meditation and part of our homework is to meditate three times this week.  Husband will be in Los Angeles … we’ll see if we can find time for our homework.  Meditation does look like they are doing nothing, but it isn’t and it is more interesting than I had thought.  I better go… these legos won’t put themselves up.

I wanted to make some jambalaya for Mardi Gras and here is what we did.  The dish was very flavorful and easy to put together.  I have no doubt this could have been a freezer meal since all the ingredients were freezer friendly.  It does make a LOT.  Next time, I may cut the recipe in half for our 2 adult and 2 small children household.

Crockpot Jambalaya
yield 12 servings

1 lb. (about 2) skinless, boneless chicken breast, cut into 1″ cubes
1 lb. andouille sausage, sliced (I used turkey smoked sausage)
28 oz can diced tomatoes (with juice)
1 onion, diced
1 green bell pepper, diced
1 cup celery, diced
1 cup chicken broth
2 tsp. dried oregano
2 tsp. dried parsley
2 tsp. cajun seasoning (homemade recipe here)
1 tsp. cayenne pepper
1/2 tsp. dried thyme
1 lb. frozen cooked shrimp (no tails)

1.  Put everything into the crockpot EXCEPT your shrimp.
2.  Cook on low for 7-8 hours.  A half hour before time is up, stir in the shrimp.
3.  Serve over some rice for a great all in one meal.

Recipe from

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