SLOW COOKER JAMBALAYA
My sister in law Amy is one of the best cooks I know. The girl can make anything and comes up with mouth watering recipes! As a wannabe ‘foodie’, I’m lucky enough to have full access to Amy and her arsenal of recipe goodness! She’s made this amazing Jambalaya recipe for us a couple times, so of course I asked her for it so I can share it with the world because such deliciousness should not be kept a secret. Unlike Amy I made my version in the slow cooker, which works well for me since I’m usually strapped for time.
Set this in the Crock Pot in the morning and enjoy it tonight!
Slow Cooker Jambalaya
- 6 slices Bacon
- 1 cup Onion (diced)
- 1 cup Celery (chopped)
- 1 cup Bell Pepper (chopped)
- 2 Cups Chicken Broth
- 1 tablespoon Cajun Seasoning (see recipe)
- 4-5 Cups Cooked Rice (white or brown)
- 2 Links Smoked Sausage (sliced)
- Salt and Pepper (to taste)
- 1-2 Sprigs Fresh Thyme (chopped; optional)
|Sear bacon and sausage in a hot pan for several minutes until golden.|
|Place all ingredients except the rice, into a slow cooker (crock pot) on high for approximately 5 hours.|
|Add the rice and allow to cook for another 30-45 minutes. Sprinkle fresh thyme over the Jambalaya. Serve warm and enjoy!|
Make the Cajun Seasoning:
- 2 teaspoons Salt
- 2 teaspoons Garlic Powder
- 2 1/2 teaspoons Paprika
- 1 teaspoon Black Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Cayenne Pepper
- 1 1/4 teaspoon Ground Oregano
- 1 1/4 teaspoon Ground Thyme
- 1/2 teaspoon Red Pepper Flakes
|Mix all ingredients well, and use in cooking as needed.|
The Cajun seasoning adds just the right amount of heat in my opinion. However if you have a hot palette like my husband’s, you can add more than the recipe calls for, or even a couple of sprinkles of hot sauce upon serving.
Warm and delicious southern comfort food in the middle of a dreary winter–sounds like the perfect home cooked meal to me!