Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

November 1, 2011

Savannah's Jambalaya

This recipe has all of the normal vegetables and seasonings of traditional jambalaya, only the meats are different from what you would normally expect.  I went to make my normal jambalaya recipe and discovered that the andouille sausage wasn't thawed and I was out of shrimp.  I was not happy and was in a rush to get out the door for my son's football practice.  So I took what I had on hand, a pound of bulk breakfast sausage and made a fast substitution.  The result was tasty and loved by all.  It was a quiet dinner...a sure sign of a good meal.




Savannah's Jambalaya


2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound bulk sausage, browned
1 (28 ounce) can diced tomatoes with juice
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
3 teaspoons Cajun seasoning
1/2 teaspoon dried thyme


Add all to crock pot and cook on low for 5 hours.  Serve over rice.  So easy and so good.
-If you have pre-cooked chicken add it to the pot about an hour before it is finished cooking. 


This recipe is linked at Good Cheap Eats. 
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