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?
Simply substitute shrimp for chicken. In the last 2-5 minutes of cooking, add one pound of peeled and deveined raw shrimp. Cover with lid and continue cooking until shrimp is cooked through. You can use any size shrimp, it’s a personal preference but know that smaller shrimp cook faster than larger shrimp. You will know the shrimp is cooked through when it is pink and opaque.
May you nourish your family from the inside-out, and still have time for a cuppa.
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)
Sunday 16th of April 2017
I don't see the measurement for the boullion but I see some of it in the crockpot picture.
Sunday 16th of April 2017
Hi Elizabeth, I used Better than Buillon as my 'broth'. I really like this stuff since I don't always make my own broth and this tastes much more like homemade broth than bullion cubes. So for this particular brand (Better Than Buillon) use 4 tsp of bullion with 4 cups of water to make 4 cups of broth. You may substitute canned broth or make your own, you don't have to use bullion. Good luck on this, I think you will like how easy this comes together and almost no dishes to wash;)