In Orlando, Ron and I ate at a Blues restaurant. We shared some gumbo and he requested it for when we got home. However, I was too tired to deal with a roux the day we got back home so I opted for a slow-cooker jambalaya recipe. This is a great go-to recipe that takes minimal time to prepare and is delicious. I served with some slices from a hearty seed and grain boule and a mixture of some ready rice (Cajun style and brown) that took about 90 seconds to make. I followed the recipe to a T, but I think I added 12 oz of sausage to make up for all of the veggies I added.
Slow Cooker Jambalaya
adapted from Food Network.com
Yield: 4 servings
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 pound andouille sausage, diced
- 1 (28-ounce) can diced tomatoes
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 stalk celery, chopped
- 1 cup reduced-sodium chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon hot sauce
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 pound frozen peeled and cooked shrimp, thawed
- 2 cups cooked rice
- In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
- Cover, and cook on LOW for 7 hours or on HIGH for 3 hours.
- Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes.
- Discard bay leaves and spoon mixture over cooked rice.