Easy, tasty and authentic Jambalaya. Just dump in a slow cooker, no dishes! Your family will thank you for this, really!
People, I have a confession to make… I use market rotisserie chicken…A LOT! It’s a delicious shortcut that I don’t feel guilty about. The rotisserie cooking method drains excess fat and cooks chicken with bone in and skin on which really adds to the flavor of the chicken. It’s cheap and ready for you, compliments of the hard work from the unsung heroes of the American Supermarket, guys and gals from behind the display cases. I thank you.
We have a daughter in college and I have been learning about the constraints of cooking in a dorm, which really gets me thinking about reasonable ways to cook good food with limited resources. I took my husbands favorite recipe and adapted it to a dorm-way of cooking, then realized this is perfect for any hardworking house cook who just needs to push the easy button once in a while. Fusion Craftiness patriots, I give you Easy Slow Cooker Jambalaya. I highly suggest you put this in your regular rotation of fantastic meals. You don’t have to wait until Mardi Gras or Fat Tuesday to enjoy this Louisiana classic, crawfish, Andouille, chicken and all, y’all!
Along with rotisserie chicken, I substituted canned diced tomatoes for ‘fresh’ tomatoes, frozen crawfish tails, frozen mirepoix, a bullion paste and a classic Creole spice mix. Dumping the easy button into a crockpot and walking away was very satisfying. It was real food but with convenience. It turned out just like the original version, hubby was impressed. I didn’t realize how easy Jambalaya was, even the more labor intensive way was easy. Huh…who knew?
May you nourish your family from the inside-out, and still have time for a cuppa.
An easy yet tasty version of a Louisiana classic. Slow cooker Jambalaya is a treat with plenty of leftovers. Perfect for those that can appreciate ‘easy’ and ‘soul food’.
1.5 cups shredded rotisserie chicken from the market
2 cloves of garlic, chopped
1.5 cups of smoked sausage (Andouille, Kielbasa or any other smoked variety)
1.5 cups of frozen mirepoix (onions, bell pepper, celery, carrots etc)
1 cup of diced tomatoes (canned or fresh)
2 bay leaves
1 Tbs soy sauce, may substitute Worcestershire sauce
1.5 tsp Creole seasoning (I used Tony Chachere’s)
4 cups of broth, your choice chicken or veggie, I use Better Than Bouillon and follow the label instructions.
12 oz of frozen crawfish tails, thawed (found in freezer section with other frozen seafood)
juice from 1 lemon
Optional Garnish: sliced scallions, parsley
- Dump all ingredients except crawfish tails and lemon juice in crock pot.
- Cook on low for 3-6 hours.
- Add crawfish tails. Cook 30 more minutes on low.
- Add lemon juice and stir.
- Serve over rice.