Crock Pot Jambalaya

So I am a horrible blogger, and forgot to snap photos while prepping, and of the finished product, But I had to share the recipe anyways as it was a big hit with the mister.  I am sharing the original recipe below, (which I found on Pinterest, the link took me to the blog Cook with Kerry

1 large onion, diced small
3 medium green bell peppers, diced
5 cloves garlic, minced
1 lb. andouille sausage, sliced into 1/4 inch rounds
             (C tends not to like spicy things so I subsituted a sausage that we had in the freezer)
2 lb. boneless, skinless chicken thighs, cut into medium chunks
             (the recipe calls for chunks, but C likes to put the jambalaya on a sandwich, so I put in the entire thigh, and then took it out and shredded with 30 minutes remaining and then added it back in)
1, 14 oz. can diced tomato
2 cups chicken stock
2 tbsp. Cajun seasoning
1 lb. 41-50 count shrimp, cleaned and peeled
       (we omited the shrimp, as C and I are not big shrimp eaters)
1, 40 oz. can kidney beans, drained
9 cups white rice, cooked
       (we used brown rice, b/c it is what we had at the house)

Mix the onions, peppers, garlic, sausage, chicken thighs, tomatoes, chicken stock, and Cajun seasoning in a large crock-pot. Cook on high for 3-4 hours. (I cooked for 8 and half hours on low, as I prepped before I left for work, and finished when I got home) During the last 30 minutes of cooking, add the shrimp and kidney beans. Serve on top of white rice.

No comments:

Post a Comment