Recipe: Slow Cooker Jambalaya

Friday, March 05, 2010

I love using my crock pot when I come across an easy recipe like this. I made this for my kids and they loved it - not too spicy, just right. I generally prepare everything the night before while the kitchen is still a mess from dinner and just store everything in the fridge over night. Then in the morning you just pop those ingredients into the crock pot. I use a slow cooker liner... after all isn't the point of slow cooker cooking to make life easier? And to me, scrubbing a caked on mess after it's cooked all day does not make life easier. Agreed?
Slow Cooker Jambalaya 1 lb Chicken, boneless, skinless breasts 1/2 lb Sausage (preferably andouille) 28 oz can Diced Tomatoes 1 Onion, chopped 1 Green Bell Pepper, chopped 1 Stalk of Celery, chopped 1 C Chicken Broth 2 t dried Oregano 2 t Creole Seasoning 1 t Hot Sauce 2 Bay Leaves 1/2 t dried Thyme 1/2 lb Shrimp, cut in pieces 2 C Cooked Rice In a slow cooker, combine all the ingredients except the shrimp and rice. Cover, and cook on LOW for 7 hours or HIGH for 3 hours. Stir in the shrimp, cover and cook for about 5 minutes (until the shrimp are cooked through). Discard bay leaves and spoon mixture over cooked rice.

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5 comments

  1. Joanna8:21 AM

    Yum...I love cajun food, but never have time to make it. I will be adding this to my list since it's simple and I don't need to monitor too much. Thanks!

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  2. Dionne10:37 AM

    This would just melt in your mouth! Never thought of making Jambalaya in a slow cooker!

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  3. photojoy1:37 PM

    Whenever Friday comes, I just wonder what Kotori recommends for a weekend dish. Mmmm looks so yummy. Thanks for sharing. Have a lovely weekend.

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  4. Tanya and Colin5:17 AM

    Sounds yummy! Where do you get your slow cooker liners?

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  5. Callie Grayson11:29 AM

    Love the card download option!! looks and sounds very good!
    xx
    callie

    ps thanks for your kind words of encouragement. it mean a lot.

    ReplyDelete

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