8 servings (serving size: about 1 cup jambalaya and 1/2 cup rice)
2 cups chopped onion
1 cup chopped celery
1 cup water
1/2 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
1 pound skinless, boneless chicken thighs, cut into 1-inch cubes
8 ounces andouille sausage, sliced
1 (14.5-ounce) can diced tomatoes and green chiles, undrained
1 pound medium shrimp, peeled and deveined
4 cups hot cooked rice
Chopped green onions (optional)
How to Make It
Combine first 8 ingredients in a 4-quart electric slow cooker. Cover and cook on LOW for 6 hours. Stir in shrimp; cover and cook on LOW for 10 minutes or just until shrimp are done. Serve over rice. Sprinkle with green onions, if desired.
Quick Tip: To cut down on prep time, purchase prechopped onion and celery that you'll find in most grocers' produce departments. They are real timesavers.
Awesome. But I'd cook it on high for 6 hrs. Celery was a little crunchy. I also halved the Cajon seasoning (my kids aren't too keen on anything too spicy). After that it probably would've been ok for me but still to spicy for my kids so I added a cup of chicken broth and then it was fine. Also if you want it thicker, after its done I'd put it on the stovetop with a little cornstarch and water to thicken it a little. It was fine for us though as it was.
I made this exactly as written AND added about a 1/2 cup white wine. I cooked it on high for 4 hours and the 3 cups of vegetables cooked up perfectly. I then added fresh shrimp and they cooked quickly and beautifully. I gave it four stars b/c it was too spicy for me, even though I served it over rice. My husband, however, thought it was perfect. It's got very good flavor. Love the chicken and sausage in it. Yummy!
I made this recipe and really loved how it turned out. I actually call it "Cajun Stew" The only thing I changed was I sauteed some shimp in butter and sprinkled with garlic, so whoever wanted it could add it on top of the stew. It was very delicious!
I love slow cooker recipes for their ease of prep and allow me to do other things and still have a hot meal on the table. I had high expectations for this recipe but it didnt blow my mind. It was tasty but it def needed some tweaks.
- i couldnt fit the shrimp, so i omitted it. Next time, i will use my 5 qt.
- 6 hrs was not long enough. The Celery was still crunchy.I let mine cook on low for 8 hrs. Much better
- The sauce is very thin. Almost like soup. Next time I will add tomato paste to thicken up the sauce.
- Not spicy enough.
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