For the first time in my (long) life, I decided to make jambalaya.

I have never tasted jambalaya, much less cooked it.

I am an old white woman from Michigan, who grew up in a household where salt was considered an exotic spice.

Needless to say, I do not do spicy.

But I had a recipe for slow cooker jambalaya and it just looked too yummy not to try.

(Plus I love pretty much any food that I just dump in the crock pot and walk away until dinner time.)

I admit, I only used half of the “Cajun spice” the recipe called for.  (I was pretty impressed that I bought the stuff and then actually used it.)

But I did add a lot of Garlic powder – because garlic. D’uh.

And some Lawry’s seasoning salt – it’s kind of orange-y, so that makes it spicy, right?.

And it came out good!

Of course, I have no idea how it compares to real jambalaya (having never tasted it), but this was fine for this fat old Yankee lady.

Here’s the recipe:

1 # boneless skinless chicken breast halves – cut into 1-inch cubes

1 # andouille sausage, sliced

28 oz can diced tomatoes

1 large onion, chopped

1 large bell pepper chopped

1 C chopped celery

1 C chicken broth

2 t oregano

2 t parsley

2 t Cajun seasoning

½ t thyme

1 # frozen cooked shrimp without tails

            Put everything EXCEPT shrimp in slow cooker.  Cover, cook on low 7-8 hours (3-4 on high).  Stir in shrimp during last 30 minutes of cook time.  Serve over rice


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