Happy Fat Tuesday! I am a few days behind getting this posted, but it's still in time for the Mardis Gras season. This chicken-less, sausage-less jambalaya was a great addition to our dinner table so far this week, and here's how you can make it. I hope you did something fun this Sunday!
THE ORIGINAL RECIPE:
This recipe originated from a savory, slow cooker recipe found on Pinterest. Find the recipe here.
2 chicken breasts, skinless, boneless, cut into chunks-DID NOT ADD
1 pound andouille sausage links, sliced-DID NOT ADD
1 can diced tomatoes, 28 ounces-I used 2 cans of fire roasted tomatoes
1 large onion, chopped
1 red bell pepper, finely chopped-I used 1 red and 1/2 of a green pepper
2 stalks celery, thinly sliced
2 cups chicken broth-I used Better than Bouillon Vegetable Broth
½ teaspoon dried thyme -I didn't add this
2 teaspoons dried oregano -I didn't add this
1 tablespoon Cajun seasoning
½ teaspoon cayenne pepper
1 pound shrimp (13-15 count)-I used cooked shrimp
*Note: I added 2 cups cooked homemade Spanish rice as well, with green pigeon peas. I also added a can of black beans and red kidney beans.
DIRECTIONS:
Follow the directions as directed in the recipe, minus adding the chicken and sausage. You can use a crockpot or a large pot will do as well.
MY REVIEW:
This dish was really delicious and has made enough to last us a few days! It's easy and effortless, and the rice really pulled together all the flavors. I recommend it, however you want to cook it!