02 June 2012

Jambalaya!!

OHHHHH Jambalaya how we love you!  This is hands down one of our favorite meals for me to make.  Now don't get me wrong this is probably North Dakota Jambalaya but we like it!  So I got the original idea here but have kind of revamped it to our liking. So here is my recipe as I make it.

Slow Cooker Jambalaya
  • 1 lb boneless chicken breasts, cut into chunks
  • 1 lb andouille sausage, cut into slices
  • 1 (28oz) can diced tomatoes with juice
  • 0.5 onion, chopped
  • 1 green pepper, chopped
  • 8 stalks celery, chopped
  • 1 cup chicken broth (or chicken bouillon cube made as chicken broth)
  • 1 Tbsp homemade Creole seasoning
  • 1 lb cooked, frozen shrimp, thawed and tails removed
  • 4 cups cooked rice

  1. Mix together chicken, sausage, tomatoes, onion, pepper, celery, broth and seasoning in a large crockpot (4-6 quart).
  2. Cook on High for 1 hour.  Turn down to Low and cook approx 4-5 hours or until meat is cooked and tender and vegetables are cooked through.  Put shrimp in and cook for 30 minutes.
  3. Add cooked rice and mix well.  Serve and enjoy!

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