I’m not Cajun but I love me some Jambalaya. My mama made this for me on my 31st birthday and it was a huge hit. She added chicken, sausage and shrimp, but of course, you could mix and match it any way you like. A slow cooker meal with a ton of flavor. Beautiful. Just like my mama.
1 pound chicken breasts, cut into pieces
8 oz sausage links, cut into one inch pieces
1 can diced tomatoes
1 can Rotel
2 cans chicken broth
1 tablespoon Cajun Creole seasoning
1 teaspoon Cumin
1 1/2 cups long grain rice (see below for more details)
a couple of handfuls of frozen shrimp
In your slow cooker, layer chicken, sausage, tomatoes, Rotel, chicken broth and seasoning. Cook on low 6 to 8 hours or on high 3 to 4 hours. If you’re using a standard long grain rice (not fast cooking), then one hour before you’re ready to eat, add rice in and cover back up. If you’re using quick cooking rice, then add in about 20 minutes before you’re ready to eat. Add shrimp in the last 10 minutes before you’re ready to eat.
That’s it! Done! As for the sausage, you could use any type you like. I prefer a nice smoky pork sausage but you could use Andouille, chicken sausage, turkey sausage…whatever you like. A hearty, simple meal.
Here’s a bonus…you could make this exact meal on the stove-top using the chicken, sausage and shrimp but cheating and using Zatarain’s Jambalaya mix instead of your own rice and seasoning. That’s the perfect, easy week-night supper.