Tailgate Jambalaya

Fall 2010 I adapted the following Jambalaya recipe for the Florida v. LSU tailgate.
It was amazing (it tasted better than it looks - swear).
I had 4 crockpots going at once because we had a ton of people to feed!

Got this recipe from:

http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-jambalaya-recipe/index.html

Slow Cooker Jambalaya:

Prep Time:

15 min

Cook Time:

7 hr 0 min

Serves:

4 servings

Ingredients:

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 pound andouille sausage, diced
• 1 (28-ounce) can diced tomatoes
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 stalk celery, chopped
• 1 cup reduced-sodium chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon hot sauce
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 pound frozen peeled and cooked shrimp, thawed
• 2 cups cooked rice

Directions:
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

NOTE:

except I probably did double each of the spices (oregano/thyme) and 3x the hot sauce. I also put extra chicken (like 1.5 pounds) bc I was trying to make it more ‘substantial’. And instead of 2 cups of rice, I actually did 4.5 (18 total cups for 4 crockpots worth).  (The only reason I did way more chicken and way more rice was bc I was trying to make it for so many people – it’s probably even better doing it the right way!)

I used Tony Chachere’s for the Cajun seasoning.



So obviously… I didn’t really follow this recipe very much but it was great!