Cajun Jambalaya with chicken and sausage

I love soups, stews, and one-pot meals. I especially love one pot meals that cook all day long in a slow cooker. I use my slow cooker at least 2-3 times a week during the winter months. There are few things better than coming home to a warm house with dinner ready. The house smells great and within 15 minutes, I’m wearing my lounging sweats with a bowl of something great.  This recipe take a few minutes to prepare in the morning, but the results are worth the time. To me, this is Gumbo-light. It doesn’t have a flour and butter based roux and it doesn’t have several varieties of seafood. It does have several layers of flavor and the longer it cooks, the better it is.

This original recipe from Cooking Light gives instructions for stove-top preparation. I adapted it to make a slow cooker version and it worked out great!

Jambalaya with Chicken and Sausage

(adapted From Cooking Light)

2 teaspoons canola oil

6 ounces reduced-fat smoked sausage, halved lengthwise and cut into 1/4-inch slices

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup EACH chopped green and red bell pepper

2 garlic cloves, minced

2 cups uncooked long-grain white rice

2 cups water

1/4 teaspoon ground red pepper

1/8 teaspoon salt

6 fresh thyme sprigs

1 Tablespoon cajun seasoning

2(14.5-ounce) cans fat-free, lower-sodium chicken broth (check for Gluten-Free)

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

1 cup shredded skinless, boneless rotisserie chicken breast

 

1. Dice onions, peppers, and celery

2. Add peppers, onions, celery, garlic, sausage, seasonings, thyme, broth, tomatoes, and chicken to the crock pot.

3. Cook 6-8  hours on low.

4. Boil 1 cup of water. Add rice. Cook according to package directions.

5. Serve Jambalaya over rice. Top with sliced green onions.