Crock Pot Jambalaya

Ever since visiting New Orleans earlier this year I've really had a greater appreciation for all cajun food. One in particular. Jambalaya. Last month a coworker and close friend of mine was telling me about this awesome new crock pot recipe she found I knew I had to try it. It had all the ingredients that my husband would love and I really did enjoy eating Jambalaya in New Orleans. 

I wasn't sure about the chorizo, but decided to give it a shot. Woah, buddy. It gave the spiciness that this dish deserved! I made a big cooking fo-pa while making this. I decided that I wanted to cook the rice into the dish like traditional jambalaya is made... little did I realize that it was going to take 2-1/2 hours on high. Needless to say, we did not eat until close to 9:00 that night. So, learn from my mistakes. Make the rice separate... then stir it in! Or place the Jambalaya on top of the rice! My husband can't stop raving about this recipe, so I know it's a keeper! 


Source: Food Network, Robin Miller
Prep Time: 15 minutes
Cook Time: 7 hours
Servings: 8


Ingredients: 
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced

• 1 (28-ounce) can diced tomatoes
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 stalk celery, chopped
• 1 cup reduced-sodium chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon hot sauce
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 pound frozen (or fresh) peeled and cooked shrimp, thawed
• 2 cups cooked rice

Directions: 

1. In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover, and cook on low for 7 hours or on HIGH for 3 hours.

2. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 30 minutes minutes. Discard bay leaves and spoon mixture over cooked rice (Or mix rice into crock pot).