Monday, January 28, 2013

Crock Pot Jambalaya

With our new little addition to our family, the crock pot has become one of my best friends.  I can make dinner during nap time in the morning (sometimes the only nap of the day) and it is ready to go when my husband gets home.
This recipe was quite tasty and made a good amount of leftovers after the two of us ate what we could for dinner.

2 boneless, skinless chicken breasts, cubed
1 lb turkey sausage, sliced
2 cans (14.5 oz) diced tomatoes, undrained
3 TBSP onion powder
1 C chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp garlic, minced
2 tsp Creole seasoning
1 tsp cayenne pepper
1/2 tsp dried thyme
rice (we used brown rice - 1 C dry - but you can use instant rice, boxed rice...whatever sounds good to you)

Put all ingredients except the rice in the crock pot (you can even do it the night before and refrigerate it).
Cook in the crock pot for 7-8 hours on low or 3-4 hours on high.
Mix the cooked rice into the jambalaya for the last 15 minutes so that it is all combined and heated through.

*This recipe is adapted by Cookie Sundays from

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