Crock Pot Jambalaya | Always Aubrey

Tuesday, January 29, 2013

Crock Pot Jambalaya

Slap Ya Mama (image from website... buy their stuff!)
After spending Christmas in New Orleans, I wanted a chance to use my Slap Ya Mama cajun seasoning at home.

So I looked up an easy jambalaya recipe online, and made a few adjustments based on what I had on-hand!  I didn't use all of the meat in the original recipe since I was cooking for two.  The original adds in chicken and shrimp, so you can personalize this to your heart's content.  I also ad-libbed the rice portion and it worked really well!  (Without adding the rice, it was a bit soupy... stirring it in towards the end soaked up all the excess juices and made it super delicious.)

This definitely had a big kick, but we loved the flavor.  Next time I may skip the cayenne, but I will definitely make this one again.  If you like spicy, follow the recipe precisely; otherwise, taste test as you add the cajun seasoning and cayenne.

I prepped this meal in the morning, let it cook all day, and it was ready when I got home for dinner.

Crockpot Jambalaya
adapted from Colleen's Slow Cooker Jambalaya on All Recipes


INGREDIENTS:
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
2-3 cups of cooked rice

DIRECTIONS:
1. In a slow cooker, mix the sausage, tomatoes with juice, onion, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

2. Cover, and cook 7 to 8 hours on Low.  During last 20-30 minutes, stir in cooked rice, allowing it to soak up excess moisture.  Stir once more before serving.

1 comment:

  1. Love new Orleans cuisine. Headed there next summer for a wedding...excited!

    ReplyDelete

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