Crock Pot JambalayaLike a little zip in your food? Then this just might be the thing for you!

I’d bought some andouille sausage and threw it in the freezer because I didn’t use it right away. When I found this recipe, I remembered that spicy sausage in my freezer and knew I had to try it!

This was a crazy-easy recipe! The hardest part was chopping the onion and green pepper. Other than that, everything is just tossed into the crock pot and then you wait. I even stuck the chicken in the crock pot when it was still frozen!

Easy enough, right?

And I’m sure you want to know if it was good. Well, here’s what The Pretty One had to say (excuse the texting language):

“What the [whoops!] did you put in this soup my mouth catches on fire every bite i love it

i couldn’t taste anything for a week [he’d been sick] then I ate this and flavor exploded in my mouth!”

How do you like that endorsement? I had to agree with him – it was really good!

Crock Pot JambalayaNow I’ve got to say if you aren’t a fan of spicy food, you can cut back the heat but still keep the flavor profile. You can reduce or eliminate the cayenne pepper, and cut back the Cajun seasoning. I’d still use 1 teaspoon Cajun / blackened seasoning for the flavor.

And you can always start mild and add more Cajun seasoning or cayenne later. Or pass those and everyone can add more spice if they like more of a bite.

Andouille sausage is a bit spicy, but I wouldn’t call it “hot.” It’s got great flavor so if you can handle some spice, I’d use it. If not, you can swap it out for regular smoked sausage.

This recipe is definitely a winner — great flavor with minimum effort. That’s how I like to cook!!

 

SLOW COOKER JAMBALAYA

Slightly adapted from Cats and Casseroles

Stuff you need:

1 pound skinless, boneless chicken breast [I used frozen chicken breasts and stuck them in the pot still frozen.]
1 pound andouille sausage, sliced [I used Eckrich or Johnsonville.]
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 (blackened) seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 c instant rice

Now what?
Place all ingredients except rice in slow cooker. Cook on low for 7-8 hours, or on high for 3-4 hours.

Remove chicken and shred. Return to crock pot.

Cook rice according to package instructions. Add rice, as desired, into each individual serving of jambalaya. Store rice separately from rest of stew.

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