We are still loving the slow cooker! I know I have already said this … But, I love how it makes so much food, so you don’t have to cook for a couple of days. This time we made Jambalaya. This is a recipe that would traditionally be eaten over rice. Hey, not much in my life is traditional, so why start now. We served it as a stew with a salad on the side. Oh, and I also left the shrimp out, I just wasn’t in the mood.
1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1-2 large green bell pepper, chopped
1-2 jalapenos (optional)
1-2 serrano peppers (optional)
2 cups chopped celery
3 cups chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound cooked shrimp without tails
1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, peppers, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low. Stir in the shrimp during the last 30 minutes of cook time.
This makes about 10 servings. So, we ate jambalaya for about 3 days straight! I have to admit, it did get a little old after a couple of days, but it still beat cooking!PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only recommend products that I wholeheartedly believe to be valuable or that I use myself. Rubies & Radishes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com