Crock Pot Jambalya

This is not in any way “real” Jambalaya.  This is my creation with what I had on hand to make a Jambalya-esque meal.  I am trying to use as many ingredients in my cooking as I can find in my pantry without having to go by new spices and ingredients.


  • Chicken Andouille Sausage – 12 oz. package – sliced
  • Chicken breast – 1/2 lb.  I had some in the freezer that I had pounded thin before I froze them and I just used them straight from the freezer
  • Tomato Puree – 28 oz. can
  • Creole Seasoning – 2 TBSP or to taste
  • Red pepper – 1 large seeded and chopped
  • Green pepper – 1 large seeded and chopped
  • Onion – 1/2 large finely diced
  • Quinoa – 1 cup
  • Shrimp – 1 lb. – I used the medium frozen kind tails still on, cleaned and prepared


  1. In a large crock pot combine the tomato puree, diced peppers, diced onion, sliced sausage, chicken breasts, creole seasoning.  Stir well.  Cover and cook on high for 4-5 hours.
  2. Once chicken can be easily broken apart add the quinoa to the crock pot and stir well.  Cook until all liquid is just about evaporated stirring occasionally.
  3. Add the shrimp to the crock pot.
  4. Continue to cook until all liquid is evaporated and shrimp are cooked through.  From a frozen state mine took about 15-20 minutes yours may take more or less depending on size of shrimp and if they are frozen or thawed.

This was a  hearty, spicy meal that my family really enjoyed.  I loved that it was so easy to make and I didn’t need to fuss with it most of the day.

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