Slow- Cooker Jambalaya

It's November.

Hey there!

Today I am sharing a fabulous slow-cooker meal 

that I tried this weekend.

I am all about the slow-cooker.

No matter what season it is 

there is no excuse 

to not use it!

So a friend shared a Jambalaya 

recipe with me and I knew I had to try it!

Pat and I have been dating for 3  years.

AND for 3 years he has asked me

to make Jambalaya.

Finally this recipe was calling my name.

I altered the original to fit our day on Sunday.

Slow- Cooker Jambalaya 

1/2 lb. Polish Sausage, sliced & quartered

3 chicken breasts, diced

3 Bell Peppers ( 1 green, 1 red, 1 yellow), diced

1 onion, diced

1 jalapeno, seeds and stems removed, diced

1 30 oz. can crushed tomatoes

1 Tablespoon garlic 

1/2 can chicken broth (7-8 oz)

1/2 teaspoon of salt

1/2 teaspoon pepper

1 1/2- 2 Tablespoons Cajun Seasoning 

1/2 lb. cooked, no tails and deveined Shrimp

(we get ours frozen from Costco)

1 1/2- 2 cups minute white rice

1. Line your slow cooker with a cooking bag for easy clean up.

2. Combine sausage, chicken, peppers,onion, jalapeno, crushed tomatoes,

garlic, broth, s &p and Cajun seasoning in your slow cooker. 

3. Set for 4 hours on high. 

4. Add the shrimp during the last 10-15 minutes of cooking.

5. While your Jambalaya is finishing with the shrimp, prepare white rice

according to package. 

6. Serve Jambalaya over rice.

ENJOY!

I added very little Cajun due to my lack of love for spice, but I even think you need

some flavor in Jambalaya so add according to your taste buds :)

This made a TON but Pat asked for leftovers so it was perfect.

Perfect for a cold fall/winter night!

XO