Y’all, I’m going to go out on a limb and say that this is the best crock-pot recipe I have ever created. Whoa!
Maybe it was so delicious because it’s 20 degrees and snowy outside. Or maybe it’s because I love cajun food. Or maybe it’s because I love coming home to dinner already done so I can stuff my face. If I’m being honest it’s all those reasons!
If you take a look back you’ll remember that I absolutely love things like etouffe, beignets, and bananas foster. I love to spend time in the kitchen creating authentic meals but there just isn’t time to do that on a week night. That’s where the crock-pot comes in! I have to say I’m impressed with the depth of flavor that’s achieved in this slow-cooked version of another one of my favorites.
Chicken, Andouille, and Shrimp Jambalaya
1 lb. boneless, skinless chicken breasts
1 large onion, chopped
2 green bell peppers, diced
1 15 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 5 oz. can tomato paste
1 cup chicken stock
3 cloves garlic, minced
2 bay leaves
2 Tablespoons creole seasoning (I use Zatarain’s)
1/4-1/2 teaspoon cayenne pepper, depending on how spicy you like it
20 large shrimp, peeled and deveined
1 lb. andouille sausage, sliced and seared in a skillet and drained
To serve: white rice, parsley, hot sauceIn the bowl of a crock-pot, layer onions, bell peppers and chicken breast. Add diced tomatoes and next 7 ingredients (through cayenne) and cook on low 8 hours.
After 8 hours, remove lid and find and remove the bay leaves. Shred the chicken. Add shrimp and andouille and cook on high, uncovered for about 25 minutes (I did this while the rice was cooking). Serve over rice with a sprinkle of parsley and a few dashes of hot sauce if you choose.
Source: Ruth’s Table
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