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.