Alright, I'm going to cut and paste the recipe in case that website ever gets Rick P'd.
Ingredients
* 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
* 1 pound andouille sausage, sliced
* 1 (28 ounce) can diced tomatoes with juice
* 1 large onion, chopped
* 1 large green bell pepper, chopped
* 1 cup chopped celery
* 1 cup chicken broth
* 2 teaspoons dried oregano
* 2 teaspoons dried parsley
* 2 teaspoons Cajun seasoning
* 1 teaspoon cayenne pepper
* 1/2 teaspoon dried thyme
* 1 pound frozen cooked shrimp without tails
Directions
1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
I bought shrimp and andouille sausage the other day intending to do some Jambalaya. My recipe is pretty much as stated above except I use a red and a yellow bell pepper instead of just one, and I used chicken stock because it's a lot richer and makes me go MMMMMMM GOOD on the inside.
Most everything chopped up and tossed into the pot:
I forgot to grab chicken, and the yellow bell pepper I had on hand seemed weird by itself so I picked up a red one when I retrieved the kidunit from school. I also used a couple cans of the Rotel Original diced tomatoes and green chilies instead of plain diced tomatoes - I swear by this stuff, it's not super spicy but it has that good savor that spicy food
ought to have. I use it with the Zatarain's spanish rice mix for a super easy tasty side dish. But, I digress.
Everything mixed into the pot (And because I'm an intellectual being, shrimp, as per recipe):
Now it sits there for a few hours:
Author
Topic: RHMT Jambalaya (Read 4454 times)