Frances had been begging me to make Gumbo which lead me to a deep dive search on Gumbo vs Jambalaya. They are honestly really similar it just seems like Gumbo starts with a rich roux that takes time to cook and get a deep complex flavor. I wanted something easy for a weeknight dinner, I didn’t care to stand at the stove and stir for 45 minutes to create a roux, so Crockpot Jambalya was born. I have used my crockpot more this last year than the 12 years I have owned it- haha. I LOVE Crockpot meals you toss everything in and can go about your day and it does the work for you. You are not tied to the kitchen.

This simmers all day and right before you are ready to eat you can add in the shrimp and okra! We served ours over rice but then with the leftovers mixed the rice in and preferred it that way so serve anyway you like! This made a lot we have leftovers for 2 days, it saves well in the fridge. Enjoy!

C R O C K P O T J A M B A L A Y A

2 skinless and boneless chicken breasts, cut into bite size pieces

1 pound andouille sausage

1 28 oz can diced tomatoes

1 white onion diced

1 red bell pepper diced

2 stalks celery diced

3 cups chicken broth (add more is desired)

1/2 teaspoon dried thyme

2 teaspoons dried oregano

1/2 teaspoon cayenne pepper

1 tablespoon Cajun seasoning

1 tablespoon Worcestershire sauce

2 garlic cloves minced

1 cup cooked rice

1 cup frozen okra

1 pound shrimp peeled and deveined and thawed

In a crockpot layer the chicken, andouille sausage, diced onion, celery, can of diced tomatoes, dried thyme, oregano, cajun seasoning, garlic, Worcestershire sauce and chicken broth. Cook on low 6 hours.

About 30 minutes before serving. Add in the okra and shrimp (they don’t need as long to cook). At this point you can stir in the rice or serve the jambalaya over rice- whatever you prefer!