Saturday, November 5, 2011
Jambalaya (Slow Cooker)
This was the best jambalaya I have ever had!! It is also the only jambalaya I have ever had. There aren't too many place in California that serve up jambalaya so I've always wanted to try to make my own. I knew my husband would be on board since he loves anything that has sausage in it!
If you follow my blog, you know I love a slow cooker recipe that doesn't take long to prep and doesn't require any browning. This recipe went together really fast! I chopped my meat the night before so all I had to do was dump in all the ingredients when I came home for lunch.
I'll give you a general warning that this is spicy! If your family isn't into heat, you can omit or cut the cayenne pepper in half and it should only have a mild heat at that point.
Recipe makes about 4 servings and was adapted from Plain Chicken
1 chicken breast, cut into 1 inch cubes
2 links of Italian sausage, sliced into 2 inch slices
1-28 ounce can of diced tomatoes
1/4 cup diced onions
2 garlic cloves, minced
1 cup chicken broth
2 tsps dried oregano
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp cayenne pepper
1-1/2 cups un-cooked rice (I used Uncle Ben's Original Converted Rice)
1/2 lb shrimp, peeled, deveined and the tales off
Combine all the ingredients except the shrimp and rice in the slow cooker and give it a good stir. Cook on low for 5 hours.
Add rice and shrimp and cook on high for about 30-45 mins longer, until the rice is tender.
I served my jambalaya with cheddar biscuits and it was a perfect meal!