I don’t know about you but I like to try to plan a crock pot meal at least once or twice during the week-it’s a lot less hectic for me in the evening when my boys seem to start bouncing off the walls and no matter what time my husband gets home from work dinner is piping hot and ready for the table.
This past week I made this super easy, very spicy jambalaya recipe and it is a definite new favorite. (Don’t worry if you don’t like super spicy, I’ll let you know how to adjust the seasoning!) Of course the day I made it my husband got caught up late at work and I’m telling you it was torture smelling this simmering in the crock pot waiting for him to walk in the door-I think I attacked him as soon as he came inside to get him to the table to eat!!Print
Slow Cooker Jambalaya
- Prep Time: 15 mins
- Cook Time: 4 hours 33 mins
- Total Time: 4 hours 48 mins
- Yield: 5
- 1 pound chicken breast, cut into 1″ cubes
- 1 pound andouille sausage sliced into 1″ sections
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 1 (14.5 oz.) can diced tomatoes
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 tablespoons Creole seasoning mix
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 pound extra large frozen cooked shrimp, peeled and deveined
- 1 3/4 cups brown instant rice
- In a large crock pot combine all but last two ingredients.
- Cook on high heat for 4 hours.
- Add rice and continue to cook for 30 minutes.
- Add shrimp and cook for 3 minutes or until shrimp are heated through.
- Serve immediately.
If you don’t want it quite as spicy simply cut the creole seasoning in half. You could also replace the andouille sausage with a regular, non-spicy variety.
If you try this out please come back and let me know what you think-I am in love with this one and already plotting to make it again soon!
Recipe adapted from All You Magazine.