It's been so HOT here this week! 100 degrees Tuesday. But for some reason I was craving some hot jambalaya. I found this slow cooker recipe and gave it a try yesterday. Really good!
SLOW COOKER JAMBALAYA
1 lb chicken breast cut in cubes
1 lb andouille sausage, sliced (I used smoked turkey sausage and admit it should have been a spicier sausage like andouille)
1 (28 oz) can diced tomatoes w/juice
1 large onion chopped
1 green pepper chopped
1 cup chopped celery
1 cup low sodium chicken broth
2 tsp oregano
2 tsp parsley
1 tsp cayenne pepper
1/2 tsp thyme
1 lb frozen shrimp, thawed (cooked with no tails)
1/2 tsp to 1 tsp Tony Chachere's creole seasoning (I went easy on cayenne and more on this seasoning.)
Mix all ingredients except shrimp in the slow cooker. Cover and cook 7 to 8 hours on low or 3 to 4 hours on high. Stir in shrimp during last 30 minutes of cooking. Serve over cooked rice. I made brown rice for me and white rice for Mr. Pink. Mini#2 loved the chicken and mini#1 loved the sausage, but this is more of an adult dish I believe. Would make again with spicier sausage!