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April 14, 2010

This week for dinner- Crock Pot Jambalaya

dinner jambalaya crock pot
My husband has been out of work for almost a year now.  We were hoping to go back to school and my husband getting his PHD, but that isn't working out well either.  We haven't gotten accepted anywhere yet.  Either way though it's pretty tight around here, and isn't getting any better anytime soon.  So it looks like I might either go back to school myself or get a "real" job in the evenings.  I'm searching for good Crock Pot meals I can make before taking off in the evenings.  So here is my first try.  We love spicy food, and I've liked Jambalaya.  But this wasn't perfect.  I have some ideas for the next time.  Fresh herbs, instead of dried, and I'm thinking about trying it in the rice cooker, since the main problem was the overdone rice on the bottom and underdone rice on the top.

Crockpot Jambalaya
1 pound chicken breast sautéed and cut into pieces
1 pound andouille sausage, sliced
28 oz can stewed tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
2 C uncooked rice
3 cup chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
salt and pepper to taste
In a slow cooker, mix the sausage, tomatoes with juice, onion, green bell pepper, rice and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the chicken during the last 30 minutes of cook time.
dinner jambalaya finished