Slow Cooker Jambalaya

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It's "Sip Some Soup Sunday," and while I know jambalaya is not soup, I served it as both a main dish, and a side soup, and it was delicious both ways. How perfect is having a recipe that you can serve in two different ways, and it only gets better every time? 

This is yet another stupidly easy crockpot dish. (I know you think I use my crockpot way too much. I probably do, but the food that I have been cranking out in this house day after day has been amazingly good). It's different from a lot of recipes for jambalaya because the rice is not cooked in the pot along with the rest of the ingredients. Really, when I have jambalaya, no matter what recipe I use, I like to serve the rice alongside so that people can take as much or as little as they like. But, because the rice is not stirred into the dish, this jambalaya seems to be extra juicy. So, what I did, when I decided to serve it with rice as the main dish, I scooped it out of the pot with a slotted spoon and placed it alongside the rice and then spooned a little juice over it. What was left over I put into the fridge. The next day I ladled both the juice and meats, shrimp, and vegetables into a soup cup and I had it with a side salad and crusty roll. It was so good as soup that I was tempted to just forget using rice at all, and refer to it as New Orleans Jambalaya Soup. Needless to say, I love the versatility of this dish, and I also love that it only gets better the longer it stays in the fridge.

So, you can sip some soup today, or you can have a flavorful main dish, this recipe is two in one!

Slow Cooker Jambalaya

Adapted from Allrecipes.com

1 lb. skinless, boneless chicken thighs - cut into 1 inch cubes

1 lb. andouille sausage, sliced

1 (28-oz.) can diced tomatoes with juice

1 large onion, chopped

1 large green bell pepper, chopped

1 c. chopped celery

1 c. homemade chicken stock

2 t. dried oregano

2 t. dried parsley

2 t. Cajun seasoning

1/2 t. cayenne pepper

1/2 t. dried thyme

1 lb. frozen cooked shrimp without tails

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

This post is linked to: Inspire Me Tuesday, Tuesdays At Our Home, Celebrate Your Story, Homemaking Party Tuesday, Wow Us Wednesday,  Wine’d Down Wednesday, Wake up Wednesday, Full Plate Thursday, Thursday Favorite Things, Share Your Style, Coffee and Conversation, and Foodie Friday & Everything Else