“shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it”
And of course… there’s shrimp in jambalaya! If you’ve been cold lately, do yourself a favor and make this slow cooker recipe. Plus, it’s in a slow-cooker… Which means you can do the millions of other things you need to do.
I found this recipe on Allrecipes.com and was very happy with it. I did not even bother serving it over rice, but you certainly can. It lasted me several days.
-1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes. It’s weirdly fun cutting up raw chicken. I don’t know why.
-1 pound andouille sausage, sliced (found this in the hotdog section). I’m sure you could other sausages too though.
-1 (28 ounce) can diced tomatoes with juices
-1 large onion, chopped
-1 large green bell pepper, chopped
-1 cup chopped celery
-1 cup chicken broth
-2 teaspoons dried oregano
-2 teaspoons dried parsley
-2 teaspoons Cajun seasoning (I bought this specially for this recipe… excited to use it on other dishes!)
-1 teaspoon cayenne pepper
-1/2 teaspoon dried thyme
-1 pound frozen cooked shrimp without tails (I was able to chop off the tails while the shrimp were frozen. Not as physically tough as I feared. Of course, I do lift.)
In your slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Mix all together.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
Go off and live your life. Have an amazing meal all done. Feel proud. Accept accolades.