Friday, January 20, 2012

S+S chow: spicy jambalaya

Bring on the heat! That's our motto around here. We love adding a kick to the meals we make, and our boys love it too. This jambalaya brings it. I seriously think the was one of the simplest meals I've ever made. I threw all the ingredients my crockpot in the morning and was greeted with delicious aromas when I arrived home. Filled with veggies and protein, it's healthy to boot! I call that a win, win. This is the perfect weeknight meal and would make an amazing addition to your Super Bowl spread. Happy weekend darlings!!

Crockpot Jambalaya {via food renegade}
Ingredients:
5 c. chicken stock.
4 peppers – any color you want {I used red, yellow and orange}, chopped
1 large onion, chopped
1 large can of diced tomatoes (leave the juice)
2 cloves garlic, diced
2 bay leafs
1 lb large shrimp, raw and de-veined.
4 oz. chicken, diced
1 pkg spicy Andouille sausage
2 c. okra {optional, I added and loved}
3 tbsp Cajun Seasoning* {see below for how-to or use your own}
1/4 c. Frank’s Red Hot
Brown Rice

Directions:
1) Put the chopped peppers, onions, garlic, chicken, cajun seasoning, Red Hot, and bay leafs in the crockpot with the chicken stock. Set on low for 6 hours.
2) About 30 minutes before it’s finished, toss in the cut up sausages.
3) Steam the brown rice and serve the jambalaya on top! Enjoy! 

*Emeril’s Cajun Seasoning:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Yields about 2/3 c.

2 comments:

  1. An absolute favorite of mine...can hardly wait to try this recipe!! Happy Friday ~

    ReplyDelete
  2. Making this tonight- excited!!! Will let you know how it turns out:)

    ReplyDelete

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