Jambalaya is one of my favorite weekend meals. I love that it allows so much flexibility with ingredients and spices. On some occasions, shrimp sounds appealing whereas other times, I’m craving smoked sausage – the beauty of jambalaya is that you can use either, or both!! I love to load it up with tons of veggies, and as much spice as Brett and I can handle. With rice mixed in or served separately on the side – your pick! Today, I even chose to throw in an Anaheim pepper – for no reason other than, it sounded interesting. Not many recipes offer such an opportunity to have fun and be creative.
I’ve made jambalaya probably 3 or 4 times in the last several years. Tonight, it was definitely my best! Below is the exact recipe I used. I originally planned to serve the jambalaya alongside jasmine rice, but there was so much liquid in the crock pot that I decided to add dry rice during the last 20 minutes to soak it all up. It turned out perfect! I love this recipe in particular because it cooks in a crock pot, and how can you not love the “set-it-and-forget-it” mentality?! It filled the kitchen with delicious smells all day while I wrapped Christmas gifts.
Have fun with this one!
1 lb boneless, skinless chicken breasts – cut into 1-inch cubes
1 lb smoked turkey sausage, sliced
28oz + 14oz can diced tomatoes, with liquid
1 large onion, diced
2 green bell peppers, diced
5-6 stalks of celery, diced
1 Anaheim pepper, diced
1 can chicken broth
oregano, parsley, garlic powder, cajun seasoning, cayenne, red pepper flakes, tabasco sauce
2 C uncooked jasmine rice
1. In slow cooker, add all ingredients except uncooked rice. Estimate seasonings based on your tastes, and what looks right. You can always add more later. Set slow cooker to low for 5 hours.
2. Add uncooked rice after the 5 hours has run up. Flip slow cooker to high and cook for another 20 minutes, or until rice is tender.