Prep 30 mins
Cook 6 hrs
This is an easy slow-cooker jambalaya-like dish that my family and friends have enjoyed. I adjust the amount of cajun spice depending on who I am cooking for.
- 1 cup sliced celery
- 1 large onion, chopped
- 1 (14 1/2 ounce) can tomatoes, cut up
- 1 (14 ounce) can low sodium chicken broth
- 1⁄3 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1⁄2-4 teaspoons cajun seasoning, to taste
- 1 lb boneless skinless chicken breast halves or 1 lb chicken thigh, cut into 3/4 inch pieces
- 1 1⁄2 cups instant rice
- 3⁄4 lb peeled and deveined cooked shrimp
- 3⁄4 cup chopped green bell pepper
- Add the first 7 ingredients to a 4-quart slow cooker; stir to combine.
- Add in the chicken; stir.
- Cover and cook on LOW for 5-6 hours.
- Add in rice, shrimp, and green pepper.
- Cover and let stand 10-15 minutes or until most of the liquid is absorbed and rice is tender.
- Adjust seasoning to taste.
This is pretty darn good. I used chicken breasts though I think thighs would be good, too. I cooked everything in the crockpot, made my rice separately and then added it at the end with the (cooked) shrimp. Very tasty. I think a bay leaf would be a nice addition to the flavors so will add that next time. I used Tony Chachere's - maybe 2.5 teaspoons - it wasn't too hot. I think I will add tabasco to the individual servings on the plate... maybe. Thanks ratherbeswimmin'!
Loved that this was a crockpot recipe - quick and easy prep. I started with 2.5 tsp of the cajun seasoning and next time will definitely add more. I'll be keeping this in the rotation as a different idea for a crockpot meal. Thanks for posting!!!!!!
I made this tonight and it was excellent! Thank you for another great recipe.