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).
- 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