Deep South Eats: Slow Cooker Jambalaya

We have a love for all things Cajun in this house (except for that game last night because that was down right depressing). Unfortunately, I must make a confession: I don't like seafood. There I did it...I said it...it is out in the open now. I am always reinventing Cajun dishes to exclude the seafood, so I was ecstatic when I came across this recipe for jambalaya that was no-sea-etarian (j/k) friendly. Adding icing to the cake, it is a slow cooker recipe! 

I really enjoyed every bit of this recipe. It was very easy and made plenty for leftovers. If I had the time I would brown the sausage in a saute pan for about 5 minutes and then brown the chicken in the sausage drippings for about 5 minutes before adding them to the slow cooker. This would help to seal in and enhance the flavor of the meats.

Ingredients:

• 1 pound, boneless, skinless, chicken breast halves, cut into 1-inch pieces
• 1 pound smoked sausage, cut into 1/4" slices (we used turkey sausage for lower fat content but Andouille sausage would give an incredible flavor)
• 1 (28-ounce) can diced tomatoes with juice, do not drain
• 3 Tablespoons dried minced onion flakes
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons minced garlic
• 2 teaspoons Cajun seasoning (Tony Chachere's is the preferred in this house)
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• White rice of instant rice

Directions:

• If time allows, brown sliced sausage over medium heat for 5 minutes, remove to drain on paper towels leaving drippings in the pan. Add chicken pieces to sausage drippings and brown for 5 minutes over medium heat.
• Combine all ingredients with the exception of the rice in the slow cooker, stirring to combine.
• Cook in slow cooker on low for 7 to 8 hours or on high for 3 to 4 hours. 
• Mix in cooked rice in the last 15 minutes and allow to heat through.
• Serve with crusty french bread.

Note: you can mix all the ingredients together the night before with the exception of the raw meats and refrigerate. In the morning, drop in your prepared meats and slow cook away!

Original recipe from Plain Chicken.

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