The week of Christmas Adam had off of work and suggested jambalaya made in the crock pot. So I looked around for a good recipe, combined a few together to make what you see below. The night before we chopped the veggies and meat and the next morning we mixed everything together. Adam was in charge of turning on the crockpot, adding the shrimp and cooking the rice. He did a fine job :)
We used Adam's Dad's homemade venison sausage (about 2 pounds of it) and 2 pounds of jumbo shrimp. I was nervous there wasn't going to be enough of liquid/sauce but there was plenty. The recipe calls for 3 pounds of meat total but feel free to add more if you have it. This also reheats nicely the next day.
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
2 (16 ounce) cans diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
a few dashes hot sauce
3 minced garlic cloves
1/2 teaspoon dried thyme
1 pound frozen peeled shrimp
cooked rice - Minute Rice does the trick!
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, hot sauce, garlic & thyme.
Cover, and cook 7 to 8 hours on Low. Stir in the shrimp during the last 45 minutes of cook time. Stir in cooked rice before serving.
Photo from Adam's iPhone
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