Did I ever tell you that I lived in New Orleans for a while? (Yeah, like you're surprised anymore by the number of places The Ninj has lived...)
Let's just say it was a nice place to visit. :-)
But the food. Oh my gosh, the food. It's the only place I've ever lived where I gained more than 10 pounds really, really quickly. Because the food. Oh my gosh, the food.
In fact, I had never even eaten jambalaya until I lived in New Orleans. And I certainly had no idea the awesomeness that I was missing! Jambalaya is now one of my all-time favorite comfort foods -- and not just because of the smoked sausage.
Yet, as with long-cooking rice dishes like risotto, I never really made jambalaya a lot at home because it was too time-consuming.
Not so anymore, thanks to the slow cooker.
Seriously, this jambalaya could not be any easier to make, just like so many of my favorite weeknight slow cooker meals.
I've kept the spice level for this jambalaya fairly mild (family friendly, if you will) so feel free to add a bit more Creole seasoning and/or some cayenne pepper is you like yours extra spicy.
I know you're a fan of easy weeknight meals but are you also a fan of jambalaya? Leave a comment: The Ninj wants to know.
Easy Slow Cooker Jambalaya
(adapted from Cooking Light)
Ingredients:
1 1/2 pounds boneless skinless chicken (either thighs or breasts)
1 pound smoked sausage, sliced
1 sweet onion, chopped
1 green pepper, chopped
3-4 stalks celery, chopped
1 28-ounce can diced tomatoes, undrained
4 cloves garlic, minced
1 tablespoon Creole seasoning (I use Tony Chachere's)
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups chicken stock
1 pound shrimp, peeled, deveined and cut into bite-sized pieces
1 3/4 cups rice
Directions:
Add all the ingredients EXCEPT the shrimp and rice to the crock of a large slow cooker. Cook on LOW for 5 hours, then stir in the shrimp and rice and cook on HIGH for another 30 minutes.
www.yankeekitchenninja.com
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