Tuesday, February 21, 2012

Big, Easy, and Slow Jambalaya

Happy Fat Tuesday Everyone!!  I was all set for dinner this morning at nine.  Korean Taco meat in the slow cooker.  I even took some pictures so I could blog this new favorite recipe of mine.  Then my husband says, hey it's Mardi Gras...I know as if I live under a rock!  So here is my dilemma.  On Tuesdays dinner is always in my slow cooker,
because I can't miss my best friend's Zumba class, and I have this taco stuff going...oh and I only have one slow cooker.  I actually think I may buy another just so I can make this Slow Cooker Jambalaya recipe I found on Pinterest....aaaahhh... decisions... seriously not my strong suit!


I'm working from the recipe I found here.  Of course, I'll make some changes along the way.  It looks like this recipe will feed a large family with some yummy leftovers or be perfect for a potluck or office party.


Big, Easy and Slow Jambalya


1 pound boneless, skinless chicken thighs or breast, cut into chunks
pound smoked sausage, cut into 2-inch slices (nitrite free if you can find it)
large onion, chopped
large bell pepper, seeded and chopped
stalks celery, chopped 
2(15 oz.) cans diced tomatoes with juice 
cloves garlic, chopped
cups chicken broth
tablespoons Cajun or Creole spice mix (3 if you want it really "Cajun")
tablespoon dried thyme
tablespoon dried oregano
2 12oz. cooked shrimp, tails removed & defrosted
4 cups cooked brown rice
Parsley for garnish


Add first 11 ingredients to the slow cooker.  Cover and cook on low for 5 hours.  Add shrimp and rice, stir, cover and cook on high for 30 minutes.  Garnish with Parsley and a well made Hurricane!  


I promised this meal to my husband, who is a die hard fan of New Orleans cuisine.  It was, of course, conditional on him taking part in our Lent House Purge.  Which conveniently begins tomorrow!  Happy Fat Tuesday to You!!
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