Monday, November 25, 2013

Crock Pot Jambalaya

This is one of my favorite go-to Sunday winter meals. It is easy, its all in one dish, and it makes the house smell good! Depending on the sausage you use, it can be mild or spicy.  This round I used the sausage from the grocery store. The sausage from Werner's in Mission is 1000 times better! It is a lot spicier, but really adds to the flavor! 

2 pounds boneless, skinless chicken thighs (I have also used breasts)
1 pound andouille sausage
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 3/4 cups rice
Parsley, optional

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.

Add rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired. Note, the rice does get soggy, so make sure you put it in right before you are ready to eat!

adapted from: My Recipes

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