Happy All Saints Day! We hope you had a safe Halloween and were able to survive Superstorm Sandy these past few days. Here in Pittsburgh we’ve only had a slow, cold, drizzle of rain. But we really don’t have the right to complain, there are a lot of folks who are worse off; we hope everyone stayed safe and sound!
Anyway, we’ve been relying a lot lately on our slow cooker since it cuts down on our dinner making time and also can make large amounts of food at a time (perfect for leftovers). One recipe we’ve been wanting to make for awhile now is a Jambalaya, luckily we found a recipe for one that cooks in the crock-pot! Hope you enjoy the Louisiana cuisine!
Slow Cooker Jambalaya
The closest thing we have to authentic Louisiana cooking is the Popeye’s opening up on campus.
- Prep time – 10 minutes
- Cook time – 3 to 4 hours
- Servings – 10 to 12
Ingredients
- 1 pound skinless, boneless chicken breast, cut up into small pieces
- 1 pound andouille sausage, sliced
- 1 large can (28 ounce) diced tomatoes with juice
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 cup chopped celery
- 1 cup chicken broth
- 2 teaspoon dried oregano
- 2 teaspoon dried parsley
- 2 teaspoon Cajun seasoning
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 cup instant rice
Protocol
1. In a large slow cooker, mix all of the ingredients together.
2. Set on high for 3 to 4 hours (or 7 to 8 hours on low) or until the chicken is cooked all the way through.
3. Serve and enjoy!
-D&E
Cooking in College 
Andouille make any dish magical. I love it 🙂