Slow Cooker Jambalaya

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).

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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 ~