Tuesday, February 26, 2013

Spicy Slow Cooker Jambalaya

Do you ever have one of those days where you can't decide what to have for dinner because everything sounds good?

That's how I was last week; I wanted chicken, sausage, seafood, chocolate, gummy bears, spice, etc.

So what did I make?

You guessed it. Jambalaya (except I didn't add in chocolate and gummies--but I may have to try that next time..)!

This recipe is so simple and is perfect on a cold, snowy day (like many of us are experiencing this week). Just throw everything in the crock pot and you've got a complete and filling meal.

**If you know me, you know I LOVE spicy--if you're not a fan, substitute the Hot Rotel with Original and nix the jalapenos**

  • 2 pounds boneless, skinless chicken thighs, cut into bite size pieces
  • 1 pound smoked sausage, cut into 2-inch slices
  • 2 (10 oz.) cans Hot Rotel
  • 2 cups chicken broth
  • 1/2 cup chopped jalapenos 
  • 1 tablespoon Cajun spice mix
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 pound shrimp, peeled and deveined
  • 1 3/4 cups long-grain rice
  1. Combine chicken, sausage, Rotel, jalapenos, chicken broth, Cajun spice mix, garlic powder and oregano in a large slow cooker. Cook on low for 5 hours. 
  2. Add shrimp and rice; raise heat to high and cook for 30 minutes more.
    (Idea for recipe from My Recipes)


  1. I love jambalaya - you just gave me inspiration for this weekend's menu! Happy Thursday from the enchanted oven.

  2. I've never had jambalaya, but it sounds great! And anything in a crock pot sounds good to me. I'm featuring this at my link party tonight!

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