Taste: 8
Difficulty: 4
My Honest Opinion:
I've been looking for a good and EASY jambalaya recipe forever. It always just sounds so yummy. When I saw one with shrimp, chicken, and sausage, I knew I had met my match. This recipe happened to be easy and tasty (although a few tweak...mentioned below... and I think it could be that much better). I prepped all my ingredients and put them in a ziplock early in the morning before kids woke up so when naptime came around, all I would have to do was through them into the crock pot and set the time! Win for mom! The prep only took me tops, 4-5 minutes. It tasted pretty darn good and my kids even liked it! Score!!!!!! (It was even good day 2- I say that as I am currently chowing down on it for lunch.) Here are my suggestions to make the recipe better:
* I wanted it to be more "cajuny" tasting so I would double the amount of Cajun/creole seasoning you use.
* I vote you cook the rice before adding it to the slow cooker. I followed the instructions but after 30 minutes on HIGH, my rice was still super crunchy. I think an hour on HIGH might do the trick, but if you have the time to do it, just cook the rice and throw it in when its ready to serve.
Ingredients:
- 2 pounds boneless, skinless chicken thighs ( I used chicken breasts instead)
- 1 pound smoked sausage, cut into 2-inch slices
- 1 large onion, chopped
- 1 large green bell pepper, seeded and chopped
- 3 stalks celery, chopped
- 1 (28 oz.) can diced tomatoes with juice
- 3 cloves garlic, chopped
- 2 cups chicken broth
- 1 tablespoon Cajun or Creole spice mix ( if you want more flavor, I would up it to 2 tbsp)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 pound extra large shrimp, peeled and deveined (I bought a bag of peeled and ready shrimp)
- 1 3/4 cups long-grain rice (I used regular white rice cause its what I had in the pantry)
- Parsley, optional
Directions:
Cook Time:
Prep Time: 5
Prep Time: 5
- Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
- Shred chicken and put back in slow cooker
- Add shrimp and rice; raise heat to high and cook for 30 minutes more
