Slow Cooker Jambalaya


Slow Cooker Jambalaya

Most of my dinner photographs are pretty awful.  I am not a photographer.  This has to be one of the worst pictures I have ever posted.  This was taken after dinner when I realized I forgot to take a picture and there was just a little bit of Jambalaya left in the bottom of the slow cooker.  Yes, it was one of “those” days.

My son had his talent show last night at 6:00 pm.   The kids had to be there by 5:30 so once he was off the bus at 4:15 we were running to get ready, eat and get out the door by 5:10 pm.

The talent show was great.  I still cannot believe for such a small town the number of people who attend these events.  It is just amazing.  Being from a mid-size city we were always beyond thrilled if about 100 people showed up at any event.  There were easily over 200 people in the cafetorium last night.  The kids were thrilled.  They all did a great job standing up in front of the crowd.  My son was over the moon excited all day yesterday.  He was The Fox in the 5th Grade “What Does the Fox Say?” dance.  He is a ham and loved every moment that he could make people laugh.

But, back to dinner.  It was filling and ready when we sat down to eat.  On nights like tonight that is the most important part of the meal.

Verdict:

This was pretty good.  Not the best Jambalaya I have ever eaten but it was simple.  The hardest part was getting the rice to cook in the sauce and stirring in the shrimp at the correct time.

Serve with hot sauce on the side if you would like your Jambalaya to be spicier.  This is pretty mild on the heat scale.

I served this with cut up veggies and fresh-baked bread.

Ingredients:

  • 1 pound chicken breasts, cut into cubes
  • 1 pound andouille sausage, cut into half-moon slices
  • 1 (28 ounce) can diced tomatoes with juice
  • 1 small onion, diced
  • 1 red pepper, diced
  • 1 cup chicken stock
  • 1 TBSP dried oregano
  • 2 teaspoons dried parsley
  • 2 tsp minced garlic
  • 1 TBSP Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 1/2 cups brown rice
  • 1 pound medium-sized shrimp, cooked and tails removed

Directions:

  1. Spray the inside of the slow cooker bowl with non-stick spray.
  2. Place chicken, sausage, tomatoes, onions, pepper, chicken stock, oregano, parsley, garlic, Cajun seasoning and thyme in the slow cooker and stir.
  3. Cook on low 6-8 hours.
  4. 1 Hour before serving add the uncooked rice to the slow cooker turn it up to high.  Stir well.  After 30 minutes check to see that there is enough liquid left in the Jambalaya.  If not add more chicken stock and stir.  Mixture should be loose but not soupy.
  5. After 45 minutes check rice.  IF almost done add shrimp and cook for 10 minutes on high.  If rice is not nearly done wait 15 minutes and check the rice again before adding shrimp.
  6. Serve when shrimp have warmed through.

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