Slow-Cooker Jambalaya

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     I’ve never really been sure of what jambalaya is exactly.  I know it’s a spicy, Cajan dish that usually has sausage and rice in it, but beyond that I was pretty clueless.  I went online looking for a definition and found many.  Most of them agree that it’s a Creole or Cajun dish made with meat (most commonly sausage and chicken), vegetables (some type of peppers and onions), and rice.

     The jambalaya was spicy and full of flavor.  It’s the perfect one dish meal because the meat, vegetables, and starch are all included in one pot.  The flavors of the chicken and sausage really mixed into the tomato base.  It’s a great meal for a cold winter night.

Slow-Cooker Jambalaya  (adapted from Cats and Casseroles)
1/2 pound boneless chicken breast, cut into small pieces

28 oz. can diced tomatoes in juice
1 onion, chopped
1 green pepper, chopped
2 c. chicken broth
2 t. oregano

2 t. parsley

1 c. instant rice

1.  Place all ingredients except the rice in a slow cooker.  Cook on low for 8 hours.

2.  Cook the rice according to the package directions.  Add the rice into each individual serving of jambalaya.