‘Tis the season for Jambalaya with it being Lent and all! Searched far and wide for a slow cooker version to make my life easier and found a great one by Robin Miller. I tweaked it a bit to meet my tastes and needs and voila! Enjoy!!
- 1 lb boneless chicken tenders, cubed
- 1 lb large frozen shrimp, peeled and deveined
- 1/2 lb andouille sausage, chunked
- 1 large can crushed tomatoes (fire roasted, preferred)
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 large bunch Lacinto kale, shredded
- 2 stalks celery, diced
- 1 cup chicken stock
- 2 tsp dried oregano
- 2 tsp canjun seasoning
- 2 bay leaves
- 1 small bunch fresh thyme
- 2 cups cooked rice
- Lightly grease your slow cooker with cooking spray.
- Combine the chicken, shrimp, sausage, tomatoes, onion, pepper, kale, celery, stock and spices in the slow cooker.
- Cook on High for 3 1/2 – 4 hours (stirring occasionally) until meat is tender and kale is wilted.
- Discard bay leaves and thyme stalks.
- Ladle jambalaya over cooked rice.
I added kale just because I wanted my jambalaya to be more green, lol! Keep in mind, this weekend is St.Patrick’s Day!! I also nixed the hot sauce that the original recipe called for, but of course you can add it in if you want your jambalaya to have a kick. Lastly, I don’t mind shrimp tails in my soup but some people do, so you can swap out the frozen shrimp for precooked (tails removed) and add them in 30 minutes before you’re ready to serve. You could also repurpose left over shrimp cocktail in the same manner.