Crock-Pot Jambalaya

By: Melissa Baker

Recipe courtesy of KatiesCucina.com

Prep Time: 20 minutes

Cook Time: 8 hours, 30 minutes

Total Time: 8 hours, 50 minutes

Yield: 8

Ingredients: 
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 tsp dried oregano
2 tsp Cajun or Creole seasoning
1 tsp hot sauce
2 bay leaves
1/2 tsp dried thyme
1 pound frozen peeled shrimp, thawed
2 cups white long grain rice
Fresh chopped parsley as garnish.

Directions: 

1. Prepare the ingredients for the crockpot: cut chicken, dice sausage, and chop the onion, green bell pepper, and celery stalk.

2. In the crock pot combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, cajun seasoning, hot sauce, bay leaves, and thyme. Cover and cook on low for 8 hours or on HIGH for 4 hours.

3. Once the contents in the crockpot are done cooking, carefully remove the liquid. You will use this liquid to cook your rice in a separate pot.

4. Cook the rice according to package directions using as much jambalaya liquid as possible; 2 cups rice needs 4 cups liquid. Typically I can get 2 cups of liquid from the crock pot so I'll use an additional 2 cups water.

5. While rice is cooking, stir in the thawed shrimp in the crockpot, cover and cook until the shrimp are cooked (about 30 minutes).

6. Once rice is done mix into the crock pot. Discard bay leaves, add fresh chopped parsley if desired, and serve.

Notes *If preparing the night before store the crock pot ingredients in a ziplock freezer bag or large tupperware in the refrigerator. *I cook my rice in a rice cooker using as much liquid from the jambalaya as possible. This adds flavor to the rice and makes it taste like its been cooking with the jambalaya for hours.