I love the fact that Brandon is open to trying different foods. I grew up with a dad that worked as head of kitchen, or manager, or restaurants, so I was always given the opportunity to try new things. I may not have always liked the new things I was trying, but I tried them. Since I’ve started cooking, I have realized I don’t like eating the same thing every night. When I tell people I’m on Weight Watchers I get a lot of “oh, so you eat a lot of chicken and rice…” Negative! I do eat a lot of chicken, that is true, but I make chicken a lot of different ways! Also, I add rice into different things. I don’t just sit down with a bowl of dry white rice. Gross!
Last week, while I was going through my pinterest recipes trying to find my next new recipe to make, and bouncing some of them off of Brandon, the only one that he got actually excited about was Jambalaya. Now, I may be open to trying new things, but I don’t like super spicy things, so I was a little worried knowing that Louisiana cooking is usually a bit on the spicy side, but this was AMAZING! Not to mention it was a crock pot recipe, which is always a plus. I followed the entire recipe, plus I added in some shrimp, mainly because we had some in the freezer…and come on, it’s Jambalaya! How can you have Jambalaya without shrimp?!
- 1 lb boneless, skinless chicken breasts, cut into pieces
- 1 lb andouille sausage, sliced
- 1 28 oz can diced tomatoes, with juice
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 cup chopped celery
- 1 cup chicken broth
- 2 tsp. dried oregano
- 2 tsp. dried parsley
- 2 tsp. cajun seasoning
- 1 tsp cayenne pepper
- 1/2 tsp dried thyme
- White Rice
- Place all ingredients in the Crock Pot, except the rice.
- Cook on low for 7-8 hours, or on high for 3-4 hours.
- Cook up rice and add the rice into each bowl of jambalaya. DO NOT store the rice and the jambalaya together! The rice will soak up all of the liquid from the jambalaya, and that is bad!
I lied, I didn’t just add shrimp. Instead of just 1 large green pepper, I used 1/2 a green pepper, 1/2 an orange pepper, and 1/2 a yellow pepper. I did this mainly because I like color in my food, and it looked really pretty 🙂 This recipe also reheats really well, but I also heated the rice up separately from the jambalaya to make sure there was still liquid there.
Recipe from: http://catsandcasseroles.blogspot.com/2011/10/slow-cooker-jambalaya.html
Later this week I’m also making some Philly Cheese Steak stuffed peppers. I’m excited for this one!!!