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      Crockpot Jambalaya



      2 Tbsp olive oil
      1 1/2 lbs chicken, cut in 2" cubes
      2-4 Tbsp Cajun seasoning
      2 bay leaves
      1/2 tsp dried thyme
      1/2 tsp dried oregano
      1 onion, chopped
      4 stalks celery, chopped
      1 green pepper, chopped
      1 yellow pepper, chopped
      1 lb Smoked sausage, sliced
      3 cups chicken stock
      1/2 cup dry white wine, optional
      28 oz can diced tomatoes w/juices
      1 lb shrimp, raw & peeled
      several cups hot cooked rice
      1/4 cup scallions, chopped


      Heat oil in large skillet, toss the chicken with Cajun seasoning, the more you use the spicier it will be (less use 2T - very spicy use 4T) brown chicken in oil a few mins. Place the browned chicken along with the next 11 ingredients into the crockpot, stir to combined. Cover & cook on Low 6 hours or High 3 to 4. 30 mins prior to serving stir in shrimp. To serve you can either stir the rice right into the jambalaya or serve rice in bowls & ladle a big scoop of jambalaya on top. Serve with a sprinkle of chopped scallions on top & have the hot sauce handy.