Monday Menu ~ Crock Pot Jambayala with Mrs. B!!

Today is pretty awesome! Yea… yea… I know it’s Monday and that aside it’s a good day. Why you ask? Because today I have the talented Jen Bardall here visiting  from The Misadventures of Mrs. B and if you’ve ever been to her blog you know that she makes some pretty amazing dishes like this peanut butter cup cheesecake or her double chocolate brownies! So, let’s give her a magical welcome as she shares one of her amazing dishes with all of us.

Hi, everyone! It’s great to be here with Jackie and with you all, sharing a recipe which I am so glad my husband found and tweaked over time because it has become a huge favorite of ours.

I mean, what’s not to love about the flavor you get from chorizo, shrimp, chicken and veggies left to simmer for hours? Not to mention the fact that it feeds an army. When it comes to the three of us, we normally get two dinners and a few lunches worth of jambalaya out of this recipe. It’s saved our hungry hides many a weeknight.

And – hello! – it’s a crock pot creation. Set it and forget it, as they say.

You can always adjust heat level as you like. The original recipe called for only one teaspoon of hot sauce, but it was virtually undetectable to me and I have low heat tolerance. I bet you could use chicken or vegetable stock in place of water, too.

I hope you take the time to chop all those veggies and make a pot of jambalaya for your family. Be warned, though: The smell will darn near kill you as this cooks. You might want to leave the house for a while so as to avoid temptation, unless you’re a much stronger person than I.

Enjoy!

Jambalaya

Crock Pot Jambalaya

Ingredients

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 sweet red peppers, diced
  • 2 carrots, shredded
  • 1 can (15 oz) diced tomatoes
  • 1 cup long grain brown rice
  • 12 oz chorizo or preferred sausage, cut into ½ inch thick rounds
  • 3 chicken breasts, cubed
  • 1 lb raw shrimp, peeled and deveined
  • 2 tsp hot sauce
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 tbs fresh thyme
  • 2 cups water
  • 3 tbs fresh parsley, minced

Instructions

  1. In a slow cooker, layer the ingredients in this order: Onions, garlic, celery, carrots, peppers, tomatoes, rice, chicken and sausage. Add hot sauce, salt, pepper and thyme. Pour water over all. Cover and cook on low for 8 hours.
  2. In the last hour, add the shrimp and parsley, then stir to combine all ingredients. Add more water if jambalaya is dry.
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Want to hear a funny story? I bought this delicious chicken andouille sausage with making jambalaya in mind. I usually wing it when making jambalaya and just toss this and that into the pot. For the most part it turns out but is always a little different each time. I think that it’s time for a change… if I used a recipe like this one I’d have more consistant results and it’d always be awesome!

Thank you Jen for sharing your recipe with all of us!

You can find Jen on her blog,  Twitter, Facebook, and of course Pinterest.