Thursday, March 27, 2014
Here we are, nearing April, and I'm still popping out crockpot recipes like it's my job since our grill is continually being dusted with snow! This past week I gave crockpot jambalaya a try & given we each had seconds, it's safe to say it was a hit in our house. It's not only delicious, but essentially fool-proof.
Ingredients (all found here originally):
1 lb boneless/skinless chicken breast; cut into cubes/chunks
12 oz. fully cooked andouille pork sausage
10-20 pre-cooked shrimp (detailed/deveined)
1 28-oz can of diced tomatoes
1/2 chopped onion
1 red bell pepper; seeded & chopped
1 celery stalk; chopped
1 c. chicken broth
2 tsp. dried oregano
2 tsp. cajun seasoning
1 tsp. franks red hot sauce
2 bay leaes
1/2 tsp. dried thyme
2 packets of instant brown rice/quinoa (I use the Wegman's brand but Uncle Ben's ready rice is what you're going for here)
Put everything in the crockpot (sans shrimp & rice) and cook on low heat for 7 hours or medium heat for 4 hours. When you're almost ready to serve, add shrimp & rice and cook through (~5 minutes). Discard the bay leaves, serve, & enjoy.
And if you're Nick, add extra extra Cajun seasoning :)
Whereas if you're me, leave as is, quickly snap a couple photos, make sure it's halfway edible, and after realizing it is, enjoy!
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