Crockpot Jambalaya

About This Recipe

A take on the cajun dish that requires little effort.  This particular recipe doesn’t include shrimp but it can be easily added for a classical version of jambalaya.

Ingredients

• 1 ½ lbs boneless skinless chicken breast
• 14 oz Andouille sausage
• 28 oz can of diced tomatoes
• 1 cup chicken broth
• ½ medium onion
• 4 carrot⁣⁣s
• 4 stalks celery
• 1 Tbsp garlic
• 1 medium green pepper
• 1 medium red pepper
• 1 jalapeño pepper (optional)
• 2 Tbsp olive oil
• 1 Tbsp cajun seasoning
• Salt and pepper to taste
• 1 Tbsp cornstarch
• 2 Tbsp cold water
• 2 cups cooked rice

Instructions

1. Cook the rice using your preferred method. 1 cup of uncooked rice will yield around 3 cups of cooked rice.
2. Wash your carrots, celery, and peppers. Peel the carrots to prepare for cutting.
3. Cut your carrots, celery, green pepper, and onion into a small dice.
4. In a large pot, heat 2 Tbsp of olive oil over medium heat. Add in the carrots, celery, green pepper, onion, and 1 Tbsp of garlic. Cook for 8-10 minutes stirring occasionally.
5. After the vegetables have cooked add them to a crockpot and lay the chicken breasts on top. Add in the can of diced tomatoes and 1 cup of chicken broth. Stir in 1 Tbsp of cajun seasoning.
6. Turn the crockpot to high and cook for 2-3 hours
7. After the jambalaya has cooked for 2 hours, remove the chicken and shred with two forks in a large bowl.
8. Next you will need to thicken the jambalaya. Mix together 1 Tbsp cornstarch with 2 Tbsp cold water into a slurry and add to the broth and stir. The sauce will thicken as you stir. If you find your sauce isn’t getting thick, try adding more of the cornstarch slurry.
9. Cut the sausage into ¼ inch slices and fry in a pan then add to the jambalaya.
10. Continue to cook for an additional 10 minutes. Stir often. Return the chicken to the jambalaya, add 2 cups of cooked rice and salt and pepper to taste.
11. This recipe will make 6 servings. Divide the mixture evenly between your containers.