Jambalaya, slow cooker style

I feel a little trivial complaining about this, but OH MY GOD THIS WEATHER BLOWS.  There is not a soul out there that can possibly be enjoying this awful, nonstop rain we in New England have been pummeled with all week.  Umm, hello?  It’s mid-December!  Those sheets of rain that are soaking us through and through should be piles of fluffy, pillowy snowflakes.  I’m not saying that I particularly like snow… I’ve never understood why people pay hundreds of dollars to risk their lives hurdling themselves down a hill.  Nevertheless, there are hundreds of winter-based sports that require snow (such as curling, the coolest one of all!).  I have yet to see any sports that require rain.  We are getting hosed.  (Get it?)

What makes it so much worse is that while my friends, frienemies, and family are all enjoying their snow days back home and playing in the beautiful winter wonderlands of their back yards, we have to endure New England rain.  This comes in two forms:  misty, constant misery, that coats everything you have in a dewy awfulness and you can’t escape it, and HOLY @&*$^&$^# IT’S ARMAGEDDON.  This is the rain that comes at you sideways off the coast, knocks you over, knocks off your hood, and of course, turns your umbrella inside-out.  We have all endured that ungraceful and embarrassing pleasure once or thrice.

I know, I shouldn’t be complaining.  So many worse things in the world, right?  Plus, you can always turn a crappy, cold, wet day around by setting a delicious meal in your slow cooker in the morning, and coming home to smells of warm, wonderful goodness.  As you strip off your 12 layers of sopping wet clothes, just lose yourself in the aroma of the meal that’s already waiting for you, and you didn’t slave over it one bit 🙂

I did this with my go-to jambalaya recipe.  I through it in my slow-cooker before work, and made some brown minute rice to serve it with.  I’ve made it many times before, but this time I tried something new:  Cajun spice.  FullSizeRenderYou can get it at any supermarket, and it’s useful for a ton of recipes.  If you don’t feel like buying another spice, here’s the recipe I usually use for my own.

Enjoy!


Materials:

  • cutting board and knife
  • mixing bowl
  • measuring cups and spoons

Ingredients:

  • 1-lb chicken breast, cut into very small cubes
  • 3 links andouille sausage, cut into small pieces
  • 1 medium onion, diced
  • 3 T garlic, minced
  • 1 chili in Adobe, minced
  • 1 large can whole tomatoes with juice
  • 2 c chicken stock (or 2 chicken bouillon cubes and 2 c water)
  • Cajun seasoning to taste ( I used at least 3 T) from store, or from recipe here
  • 2 bay leaves (option)
  • oregano parsley, salt, and pepper to taste
  • 20 medium shrimp tails
  • 2 T corn starch (see note)

Directions:

  1. Slice and dice your chicken, sausage, chili in adobe, onion, and garlic into small cubes (about the size of a dime).  Place on the bottom of the crock pot.  FullSizeRender
  2. Add your whole canned tomatoes, GENTLY squeezing them open before you drop them in (be careful, this is messy!).  FullSizeRender
  3. Pour in the tomato juice from the can, chicken stock (or boullion cubes and water), and your seasonings.  TIP:  add less seasonings in now if you aren’t sure how much to add.  You can always add more later, but you can overdo it now and make it too spicy (guilty of that).   FullSizeRender
  4. Turn your crock pot onto low and allow to cook for 6-8 hours.
  5. After at least 6 hours, add your shrimp and stir.  You may need to use your spoon to break up the small pieces of chicken.FullSizeRender
  6. NOTE:  If you would like a thicker broth:  mix cornstarch with 2T COLD water until completely dissolved, then add to the pot.FullSizeRender Stir well, and keep cooking.
  7. Serve by itself like a soup,     IMG_3025or more traditionally over your choice of rice.
  8. Enjoy!

FullSizeRender


Jambalaya, slow cooker style

  • Servings: 6-8
  • Time: 8hrs 30 min
  • Difficulty: medium
  • Print

FullSizeRender

Materials:

  • cutting board and knife
  • mixing bowl
  • measuring cups and spoons

Ingredients:

  • 1-lb chicken breast, cut into very small cubes
  • 3 links andouille sausage, cut into small pieces
  • 1 medium onion, diced
  • 3 T garlic, minced
  • 1 chili in Adobe, minced
  • 1 large can whole tomatoes with juice
  • 2 c chicken stock (or 2 chicken bouillon cubes and 2 c water)
  • Cajun seasoning to taste ( I used at least 3 T) from store, or from recipe here
  • 2 bay leaves (option)
  • oregano parsley, salt, and pepper to taste
  • 20 medium shrimp tails
  • 2 T corn starch (see note)

Directions:

  1. Slice and dice your chicken, sausage, chili in adobe, onion, and garlic into small cubes (about the size of a dime).  Place on the bottom of the crock pot.
  2. Add your whole canned tomatoes, GENTLY squeezing them open before you drop them in (be careful, this is messy!).
  3. Pour in the tomato juice from the can, chicken stock (or boullion cubes and water), and your seasonings.  TIP:  add less seasonings in now if you aren’t sure how much to add.  You can always add more later, but you can overdo it now and make it too spicy (guilty of that).
  4. Turn your crock pot onto low and allow to cook for 6-8 hours.
  5. After at least 6 hours, add your shrimp and stir.  You may need to use your spoon to break up the small pieces of chicken.
  6. NOTE:  If you would like a thicker broth:  mix cornstarch with 2T COLD water until completely dissolved, then add to the pot.  Stir well, and keep cooking.
  7. Serve by itself like a soup, or more traditionally over your choice of rice.
  8. Enjoy!

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