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.
     I looked through several recipes I had and decided to use the one in the crock-pot so I could make it on one of my busy nights.  I included the chicken and sausage, I used a sweet onion and a green pepper, and then the white rice.  I thought about only using the Cajun seasoning, but I just received a box of Penzey’s spices and was dying to try the Forward spice.  It turned out the be perfect in the jambalaya. 

     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

1 pound andouille sausage, sliced

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 t. Cajun seasoning
2 t. Penzey’s Forward spice
1 t. cayenne pepper

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.

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