Wednesday, January 16, 2013

Early Mardi Gras: Slow Cooker Jambalaya

Christopher and I love Cajun food. The spice and flavors are just fantastic. When I saw this slow cooker recipe here for jambalaya, I just knew we had to try it. It is a rather simple recipe but delicious and makes excellent leftovers.

Yields: 5-6 servings
Time: 7-8 hours on low or 4-5 hours on high plus 10 minutes of prep time

1 pound of skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound of smoked turkey sausage, sliced
1 (28 ounce) can of diced tomatoes with juice
3 Tablespoons of dried minced onion flakes
1 cup of chicken broth
2 teaspoons of dried oregano
2 teaspoons of dried parsley
2 teaspoons of minced garlic
2 teaspoons of Cajun seasoning (we used some sent from our friend Carter! Thanks Carter!)
1 teaspoon of cayenne pepper
1/2 teaspoon of dried thyme
White rice or instant rice

  1. Slice the chicken breasts and turkey sausage
  2. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. 
  3. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Mix in cooked rice cook for about 15 minutes to warm through.

See, super simple and absolutely delicious.

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