Wednesday, September 30, 2009


My husband is wonderful and a fantastic cook. Have I mentioned this before? Again, this is an older dish, but due to delays, is only being posted now. Just know that I loved this and coming home to that home cooked delicious smell is one of the best feelings in the world.

Aaron found this recipe on (original here) and used our slow cooker, which is one of the greatest things ever invented. He did some substitutions and took some things out that we didn’t have at the house, but this was delicious nonetheless. I’d also like to point out how many times I’ve misspelled jambalaya in this post and had to correct it. The answer is a lot. I am constantly misplacing the a’s.

Jambalaya modified from

A couple of chicken breasts, cut into 1” cubes
A couple of chicken andouille
1 (28 ounce) can stewed tomatoes
½ large sweet onion, chopped
1 c. chicken broth
2 tsp. dried oregano
2 tsp. dried parsley
2 tsp. Cajun seasoning (we got this at the Saturday Market, which I first mentioned back in this post)
1 tsp. cayenne pepper
½ tsp. dried thyme
1 c. cooked rice

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

Cover and cook seven to eight hours on low or three to four hours on high. Aaron said it was closer to four hours on high. When it is done cooking, mix in your favorite cooked rice, serve and enjoy. This was spicy and delicious! If you took a look at the original, Aaron took out the shrimp as we didn’t have any, but next time he said he’d definitely put some in. I also had this as leftovers this next day and it was still fantastic!

1 comment:

Carrina said...

Ooh! Didn't know you could make this in a slow cooker (not that I've tried making it without a slow cooker - the name makes it sound so intimidating!) I'm going to try this next week. Thanks!

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