When we are having company over for dinner sometimes I will make this. Mainly if it’s just going to be adults. This has a pretty adult flavor to it, and I haven’t found a lot of kids that like it. Well, except for my six year old grandson, but that kid will eat anything. It makes a nice big pot though and I’m not sweating over a hot stove when guests start to show up which is nice. Cleanup is really easy too. Just a few bowls and a quick wipe of my slow cooker and done. Check out what they are saying about this recipe over at Group Recipes:
“Such a nice simple way to fix this dish!”
I’ve made jambalaya 100 different ways it feels like, this is by far the best!
Ingredients
Pam vegetable cooking spray
1 cup celery, chopped
1 cup green bell pepper, chopped
2 cups onion, chopped
2 tbsp. minced garlic
1/2 cup minced Italian parsley
15 oz. Hunt’s canned tomatoes
5 lbs. skinless chicken thighs
1 lb. Eckrich smoked sausage—sliced lengthwise, then across in semi circles
1 lb. chicken Andouille sausage—sliced lengthwise, then across in semicircles
1/2 cup water
salt and pepper, to taste
14 oz. long-grain rice (about 2-1/4 cups)
1 tbsp. minced fresh thyme
1 tsp. kosher salt
Above is original… I add lots of cajun seasoning, and less salt.. some red pepper flakes as I like it SPICY! BUT.. start with original and add to your taste…
Instructions
Spray crock-pot with vegetable spray.
Mix vegetables and seasonings with canned tomatoes.
Spread over bottom of crock-pot.
Tuck thighs into vegetable mixture.
Top with chopped sausages.
Pour water over, cover and cook on high for 4 hours.
Remove cover and stir in rice, thyme and salt. Cover and cook for an additional 50 minutes.
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Quick Tip: Try it with shrimp! Yummy!
Thanks again to Group Recipes for this zesty recipe.
