Saturday, October 15, 2011
I inherited a love of Cajun food from my Dad. Not that he is at all Cajun. He just likes the food. New Orleans is one of my parents' favorite destination spots, and they've vacationed there several times. I've never been, but maybe someday. Until then, I can bring the Big Easy to me with this jambalaya.
I'm always happy to find a slow-cooker recipe I enjoy. I'm not a huge fan of what crockpots do to most proteins, chicken in particular, but this recipe works out great. I'm not accustomed to a ton of spice, and this was just on the side of being too much for me. I might halve the spices next time and go from there. Also be sure to keep the rice separate for storing left overs, otherwise it'll suck up all the broth. Ask me how I know.
SLOW COOKER JAMBALAYA
1 lb skinless, boneless chicken breast, cut up into small pieces
1 lb andouille sausage, sliced
1 28oz can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 c chopped celery
1 c chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning
1 tsp cayenne pepper
1/2 tsp dried thyme
1 c instant rice
1. Place all ingredients except rice in slow cooker. Cook on low for 7-8 hours, or on high for 3-4 hours.
2. Cook rice according to package instructions. Add rice, as desired, into each individual serving of jambalaya. Store rice separately from rest of stew.
This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, Foodie Friday, Sweets for a Saturday