Recipe: Jambalaya

Can I just say, my husband was very excited that this was on our list for meals this week.  I was told he got very excited when he saw the ingredients left out to thaw.  This is a great recipe to prep beforehand and freeze for a busy week.  I pre-cooked the chicken, chopped the veggies and froze them for later in the week.  We tried this recipe several months before but it flopped because we used uncooked rice which didn’t soften even after an extra hour or two of cooking.  This time we used pre-cooked rice (Uncle Ben’s 90 second rice) and the rice was soft, it didn’t soak up all the liquid like the previous batch, but not nearly as crunchy!  Sometimes you have to try a recipe a few times till you get it just right.  Also, I like this recipe because it incorporates several cups of bone broth.  If you have a hard time drinking it straight, this will be a great way to add the bone broth to your day.

1 lb chicken breasts cooked
1 lb Andouille sausage
1 14.5oz can diced tomatoes
1 14oz can tomato sauce
1 large onion diced
1 green pepper diced
1/2 cup celery diced (1 stalk)
3 garlic cloves minced
3 cups chicken broth
2 tsp oregano
2 tsp creole seasoning
3 cups long grain rice
1 lb shrimp

1. Dump everything except the rice and shrimp in crockpot.  Stir together.  Cook on high in the crockpot for 2 hours.
2. Add the rice.  Stir.  Cook for 30 minutes.
3. Add the shrimp.  Stir.  Cook for 30 minutes.


Just a few notes.  We decided (at least for the time being) that we didn’t like the Andouille sausage.  We didn’t like the flavor of the spices, so next time we will use a regular sausage.  Also, when I cooked the chicken in advance, I used Cajun seasoning.  The chicken tasted delicious in the jambalaya.  All in all, this is a great tasting recipe, with some prep time in advance but the day of can be quick and easy.


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