Crock-Pot Jambalaya – Pastalaya

The Cajun-Creole version of paella, though more highly spiced. There are many different versions of jambalaya; in fact, the only consistent ingredients are rice, tomatoes, peppers, and onions.


  • 12 ounces skinless chicken breast cut in 1 inch cubes
  • 1 lb smoked sausage
  • 2 bell peppers, chopped
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 (28 oz) can whole tomatoes
  • 1/3 cup tomato paste
  • 1 (14 oz) can beef broth
  • 1 tbsp dried parsley
  • 1 1/2 tsp dried basil
  • 1/2 tbsp oregano
  • 1 tbsp Tabasco
  • 1/2 tbsp salt
  • 1 lb shrimp (optional)


Step 1

In a crock-pot add all together except shrimp. If using shrimp use all of the small can of tomato paste Cook on high for 4 hours.

Step 2

Add shrimp and cook an additional 30 minutes.

Step 3

Serve over rice or combine with enough rice to reach the desired consistency. Instead of rice, prepare your favorite pasta and serve over pasta for Pastalaya... Ya Ya.

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