Last week for my Pa's 87th birthday, I made Jambalaya...you guessed it, in the crock pot! I am loving another great blog with tons of great crock pot recipes! Literally, you can make ANYTHING in a crock pot. Well, almost anything. My grandparents were staying in Little Rock for Pa's medical treatment at UAMS, so I brought the jambalaya, along with the delicious moist chocolate cake I blogged about last week. They were both winners!
Crock Pot Jambalaya
Serves 6-8 (depending on portion size)
- 2 lb boneless, skinless chicken
- 1 lb smoked sausage cut into 2-inch slices
- 1 large onion, chopped
- 1 green bell pepper, seeded & chopped
- 3 stalks celery, chopped
- 1 (28-oz) can diced tomatoes, with juice
- 3 cloves garlic, chopped
- 2 cups chicken broth
- 1 Tbsp Cajun or Creole spice mix
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 3/4 cup long-grain rice
- parsley, optional
*1 lb shrimp, peeled & deveined (I omitted, due to a shellfish allergy)
- 1) Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. 2) Cook on low for 5 hours. 3) Add shrimp and rice; raise heat to high and cook for 30 minutes more. 4) Sprinkle with chopped parsley, if desired.
- Thanks, American Family blog, for this great recipe. Enjoy!