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:
|SLOW COOKER JAMBALAYA|
|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|