I wanted to make Jambalaya for Mardi Gras, in the past, I made it in the crock pot, but didn't have time for that today. So I altered my recipe just a tad, and didn't give it the slow cooker treatment.
If you live in the KC area, I strongly suggest you go visit Werner's in Mission. They have amazing sausage that they make in house!
- 1 pound Andouille sausage, sliced
- 1 medium white onion diced
- ½ red pepper, diced
- 1 t minced garlic
- 1 14oz can diced tomatoes with garlic and onion, with juices
- 2 cups chicken broth
- 1T. Cajun spice
- 1t. oregano
- 1t. thyme
- 1 cup uncooked rice
- **½ cup leftover spaghetti sauce
In a large pot, heat 1 T olive oil, and brown sausage andonion.
Add garlic and red pepper, until cooked.
Add diced tomatoes chicken broth, and spices, and bring to aboil.
Add 1 cup uncooked rice.
Simmer for 20-30 minutes.
*This recipe can also be made with out pre-cooking the onionand sausage, and simmering it in a crock-pot on low all day. Add the rice 30 minutes before you want to serve.
**This is not necessary, I just wanted to use it up. You may want to use more tomatoes, 28oz can instead, if you don't have leftovers.