Crockpot Jambalaya
K loves Jambalaya, and now that A is here having the time to actually cook Jambalaya isn’t so easy. I found this amazing recipe where it’s all done in the crockpot, and K says it’s amazing, so it’s a huge win for me. This is our new go to Jambalaya recipe, and I love that I can dump everything in then walk away – lately those are the best kinds of meals.
Ingredients
1 package andouille sausage
½ pound uncooked shrimp (peeled and de-veined)
1 large boneless skinless chicken breasts, pounded to even thickness
3 bell peppers (one each of green, red, and yellow or orange), diced
1 white or yellow onion, diced
2-3 jalapeños seeds and stems removed (leave some seeds if you want more spice)
1 1/2 cups uncooked white rice
2 cups low sodium chicken broth
1 (30 oz) can crushed tomatoes
1 Tbsp. minced garlic
3 Tbsp. cajun seasoning
1/2 tsp. salt
1/2 tsp. pepper
cilantro or parsley for topping (optional)
Instructions
1
Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
2
Add sausage, chicken, bell peppers, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low.
3
Stir in rice and cook another 1-2 hours until rice is fully cooked and tender.
4
About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.
5
Adapted from http://www.lecremedelacrumb.com/slow-cooker-jambalaya/
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