Slow Cooker Jambalaya

This is an amazing recipe for two reasons: it's a Louisiana staple that my husband loves, and it's a quick slow-cooker recipe that's perfect for a Sunday morning while you're in church. By the time you get home, it will be all ready for you.

Ingredients:
four boneless, skinless chicken breasts cut into 1-inch cubes
1 pound smoked turkey sausage, sliced
1 28-oz can of diced tomatoes with chilies
1 cup chicken broth
2 tsp minced garlic
2 Tbsp Cajun seasoning
1 Tbsp cayenne pepper
1 tsp dried thyme
dirty rice mix

1. Mix all the ingredients except the rice in a slow cooker on Saturday night. Refrigerate until Sunday morning.

2. Fix the rice according to the package directions. Refrigerate until Sunday at lunchtime.

3. Sunday morning, put the slow cooker insert in the cooker and turn on high. Cook on high until you're ready for lunch, about 4 hours.

4. Add the rice and stir, then let it warm up for about 15 minutes.

5. Serve with some sliced bread and a salad.

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