RECIPE: Crockpot Jambalaya
With Fall also comes the desire to have a warm home that smells like home cooked goodness, am I right? This recipe will do all of that and SO much more..
- extra-virgin olive oil
- 1 lb. boneless skinless chicken breast, cut into 1" cubes
- 6 oz. andouille sausage, cut into 1/4" slices (or you can use hot, sweet etc)
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 green bell peppers, seeded and chopped
- 1 jalapeno chili, seeded and chopped
- 2 celery stalks, chopped
- 1 tbsp. chopped fresh thyme
- Freshly ground black pepper
- 2 tsp. Cajun seasoning (I made my own - you can use this recipe)
- 3 cups chicken broth
- 28 oz. can diced tomatoes
- 12 large shrimp, peeled and deveined
- 2 c. cooked long-grain rice
- Chopped scallions, for garnish
1. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add chicken and season with 1/2 teaspoon salt. Cook 4 to 5 minutes, stirring occasionally, then transfer chicken to a 6-quart slow cooker. Add sausage to skillet and lightly brown for 2 minutes, then add to slow cooker. Add garlic, onion, green pepper, jalapeño, celery, and thyme to skillet and season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir occasionally for 5 minutes. Add mixture to slow cooker along with cajun seasoning, chicken broth, and diced tomatoes. Cover and cook on low, 4 hours.
2. In the same skillet over medium-high heat, cook shrimp until pink, about 3 minutes per side. Season with salt and set aside.
3. Cook rice according to package instructions and set aside. After 4 hours, add rice to slow cooker and simmer 15 minutes. Add shrimp for the last 5 minutes until warmed through.
4. Garnish with chopped scallions.
Recipe modified from Delish recipe.