Crockpot Italian Style Jambalaya

Saturday, September 15, 2012

You know I am a huge crockpot fan and love seafood! This was a recipe I decided to try and adapt and make Italian Style! Living in the South coming from Upstate N.Y.,

I certainly can't totally reform to eating the Southern way of cooking so here is my Italian version.

4 boneless chicken breast cubed

1 pound Italian sausage sliced

1- 28 ounce can of stewed tomatoes

1 bell pepper chopped

1 cup chicken broth

1/2 cup Chablis white wine

2 teaspoons cajun seasoning

1/2 teaspoon oregano, garlic powder, parsely and cayenne pepper

1/4 teaspoon smoked paprika

1 pound cleaned steamed large shrimp set aside

2 cups cooked steamed cooked rice set aside

Combine chicken, sausage, chopped bell pepper, and minced garlic in slow cooker. Add tomatoes, chicken broth, wine and all seasonings, and season with salt, pepper; stir gently. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. About 20 minutes before eating, add cooked shrimp and hot cooked rice; heat thoroughly


  1. I am telling Drick you are moving into his territory. Any dish with shrimp and sausage is a winner in my book whether it is Italian, southern or any other nationality.

  2. Super idea and it looks delicious.

  3. This looks delicious! I love all of these flavors together. Nice job!

  4. You're making me want to dust off the crockpot! What a yummy twist on jambalaya :)

  5. Shrimp and sausage makes me sing. Don't tell the southerners - this is Italian! And delicious!

  6. Looks so good! I've only had jambalaya one time, years ago. Now I want to try it again!

  7. now this is lovely, with great flavors and I love the change up of sausage.... as for Greg's comment, ya know I have plenty of room in my kitchen for you and will share it any day - you can venture into my territory any time...

  8. Hi, your Jambalaya rice is very appetizing, guess I can have extra serving, LOL
    Thank for sharing the recipe, it sure look good.

    Have a nice week ahead.


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