You’d think because I’m a busy mom that must mean I use my crock pot all the time. Actually, I don’t. Maybe if I had a really pretty crock pot (mine is white with vegetable pictures on it) I’d use it more. I prefer to cook in my beautiful, red, shiny Dutch oven. I started making this jambalaya recipe in my beautiful, red, shiny Dutch oven after I ditched the boxed jambalaya mix from the grocery store. Not only does this recipe allow me to have complete control over the ingredients, BUT it was super simple to adapt as a crock pot recipe! The veggies, spices, chicken and chorizo cook all day, then you just add the rice and shrimp about 45 minutes before you want to serve dinner. Enjoy!
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 ribs celery, diced
- 1 jalapeno, seeded and finely diced
- 28 oz. can diced tomatoes in juice
- 3 cups low sodium chicken broth
- 2 tsp Old Bay Seafood Seasoning
- 1 tsp cayenne pepper (only add 1/2 tsp if you don't like it too spicy)
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 link chorizo sausage, thinly sliced
- 1 lb. chicken breasts or thighs, cut into 1-inch pieces
- 1 lb. raw shrimp, peeled and deveined
- 1 1/2 cups long grain white rice
- 2 TBSP flat leaf parsley, roughly chopped (optional)
- Add all the ingredients to the crock pot except for the shrimp, rice and parsley.
- Cook on low for 5 - 6 hours.
- Stir in the rice and shrimp.
- Increase temperature to high and cook for an additional 45 minutes.
- Sprinkle with chopped parsley. (optional)