Cajun Gumbo

Like Cajun? Personal favorite from Ceebs @ Elite

1 pound chicken breasts
1 pound (preferably) Andouille sausage **
1 pound shrimp, cooked
28 ounces crushed tomatoes
1/2 of a medium onion, chopped
1 large red or green bell pepper
3/4 cup chicken broth
1/2 cup white wine
2 teaspoons Oregano, preferably fresh
2 teaspoons Parsley, preferably fresh
2 teaspoons Cajun seasoning
1 teaspoon Cayenne pepper
2 cups Rice, cooked

** If you can't find Andouille sausage at your local grocery store, any good quality smoked and spiced pork sausage will do. Andouille is simply authentic Cajun victuals, and therefore best for our purposes here.


Cut chicken into one-inch cubes and slice sausage on the bias as thinly as you can manage. Puree onion in a food processor - or chop it if you don't mind getting teary-eyed - and cut your bell pepper into centimeter slices. Put all in crockpot. Add the liquid ingredients and spices (in other words, everything else except for the shrimp and rice), and stir thoroughly to ensure even distribution of spices throughout the ingredients.

Cook in crockpot on low for 6-8 hours, or high for 3-4 hours if you're in a rush. At least 30 minutes before eating, add cooked shrimp and cooked rice, then let them simmer to warm. The longer you cook this - within reason - the more tender and melting your jambalaya will be.