WW Stacy passed along this recipe a few weeks ago. As it was 2 degrees this morning as I sat at the bus stop, the only recipes that will suffice are those that can provide the warmth we all crave. (I’m definitely ready to write about the fresh fish on the grill with green salad with summer peaches!) And if you have the opportunity to actually experience Jambalaya LIVE in New Orleans, go for it and get the heck out of this Arctic weather!
So if you’re in the mood for a little cajun, give this a try (with a full bodied beer I must add). I’m still on a mission to build my slow cooker repertoire, so if you have any recipes, pass them along!
Slow Cooker Jambalaya
1 pound boneless chicken breast halves, cut into 1 inch cubes
1 pound andouille sausage, sliced
1 28 ounce can 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 (or a blend of S & P, nutmeg, garlic powder)
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails (Stacy recommended fresh uncooked shrimp, steamed separately for 2 minutes; I used frozen raw shrimp, which I quickly steamed separately and dropped in to the slow cooker towards the end of cooking).
1. 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, and thyme.
2. Cover and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
If you want to add some spice, sprinkle on Frank’s Red Hot Sauce.