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Tuesday, January 12, 2010

Slow Cooker Jambalaya

Back from a WONDERFUL trip to Disney World w/ Ron, Mom and Dad.  I was very content and only had a few minor food mishaps :)

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
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
  1. 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.
  2. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. 
  3. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. 
  4. Discard bay leaves and spoon mixture over cooked rice.

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