Happy Mardi Gras!

Here is a recipe for Jambalaya (New Orleans style!) from allrecipes.com!


Colleen’s Slow Cooker Jambalaya

prep time: 20 minutes

cook time: 8 hours

serves: 12


  • 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 1 pound andouille sausage, sliced
  • 1 (28 ounce) can diced tomatoes with juice
  • 4 cloves garlic, sliced
  • 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 (use Tony Chachere’s Creole Seasoning!)
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1 pound frozen cooked shrimp without tails


  1. In a 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.
  2. 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.
  3. Serve over your favorite rice–white basmati is a good choice!

Nutritional Information 

Calories: 235 | Total Fat: 13.6g | Cholesterol: 99mg

About marisd

I want to love well.

One response »

  1. cindy ardoin says:

    Thanks for including our seasoning in your recipe!

    Cindy Adams-Ardoin
    Food Scientist
    Tony Chachere’s


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