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Monday, May 3, 2010


I found this wonderful recipe for a slow cooker jambalaya. Joshua's mom used to make this, and yesterday while we were trying to decide what to eat, he suggested it. I'm sure I've had it before, but I can't remember it at all, so this was one of those "close your eyes, cross your fingers, and hope for the best" recipes.

You can click on that link to go directly to the page where I found it, but here is the recipe:

Slow Cooker Jambalaya

Robin Miller, All rights reserved

Prep Time: 15 min
Cook Time: 7 hr 0 min
Level: Easy
Serves: 4 servings


  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 pound andouille sausage, diced
  • 1 (28-ounce) can diced tomatoes
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 stalk celery, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons Cajun or Creole seasoning
  • 1 teaspoon hot sauce
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 pound frozen peeled and cooked shrimp, thawed
  • 2 cups cooked rice


In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

I did this on high for three hours. I put it in as soon as I got home, went to the gym, and we ate it around 8. It was great timing really.
And let me tell you, it was great.

The pictures don't look so fab, but it was a really good meal. I'm not a huge meat eater, but I really really liked this. It was super easy to make too. It was a little more expensive than usual because of all the protein in it, but it really turned out good.

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