Are you ready for Mardi Gras? With the parades in full swing in New Orleans and Fat Tuesday next week, I thought it was the perfect time to have a traditional dish to celebrate. I made Vicky Braun’s, inventor of the Lid Pocket, Slow Cooker Jambalaya. After a little bit of chopping, everything gets mixed together in the slow cooker, making this one of the easiest recipes I have every done in my slow cooker. Delicious, spicy and easy to eat, we loved it! I served it with a crispy romaine Caesar salad to cut the heat. Don’t forget to set your table in the traditional Mardi Gras colors of purple (justice), green (faith) and gold (power).
Jambalaya Slow Cooker
Recipe from Vicky Braun, inventor of the Lid Pocket (www.lidpocket.com) – a hands-free lid solution for most slow cookers
- 1 pound skinless, boneless chicken breast halves – cut into 1-inch cubes
- 1 pound sausage (Andouille, Polish or Jennie-O turkey sausage) sliced
- 1 (28 ounce) can diced tomatoes with juice (drained)
- 1 large onion, chopped
- 4 cloves garlic, chopped or pressed
- 1 large green bell pepper, chopped
- 1 cup chopped celery
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2-3 teaspoons Cajun seasoning
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- 1 pound cooked shrimp without tails (add last 30 minutes)
- 2 – 2.5 cups cooked rice – brown or white (stir in 10 minutes before serving)
~ Directions ~
- In a slow cooker, combine all the ingredients above except the rice and shrimp.
- Cover and cook 6 to 8 hours on LOW or 3 to 4 hours on HIGH.
- Stir in the shrimp during the last 20 minutes of cook time.
- Stir in cooked rice 10 minutes before serving. Serves 10-12