Slow Cooker Jambalaya

Another easy slow-cooker recipe for weeknight dinners!  This one has a kick, so if you like spicy foods, this recipe’s for you.  Try lightening up the recipe by substituted andouille chicken sausage for the regular andouille.

This is another great slow-cooker recipe because there’s no pre-browning of the meat, you can just toss all the ingredients together and let your crock pot do its thing.  Except for the rice, but pickup some minute rice if you’re that lazy!  I would say you could omit the rice, but it does provide a good balance to the spicy stew.

Slow Cooker Jambalaya, adapted from Cats and Casseroles

1 lb skinless, boneless chicken breast, cut up into small pieces
1 lb andouille sausage, sliced
1 28oz can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 c chopped celery
1 c chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning (if you don’t have Cajun seasoning, you can find the recipe to make your own here)
1 tsp cayenne pepper
1/2 tsp dried thyme
1 c rice

Place all ingredients except rice in slow cooker. Cook on low for 7-8 hours, or on high for 3-4 hours.

Cook rice according to package instructions. Add rice, as desired, into each individual serving of jambalaya. Store leftover rice separately from rest of stew.