Wednesday, September 28, 2011


This is a classic Creole dish. You can really do anything with it. There are many variations of Jambalaya. Here is mine. You can tweak this recipe to make it yours too! You can cook it on the stovetop or the slow cooker for when you want a great home-cooked meal to come home to. This makes a lot - Serves 8.

2 cups rice (your choice - brown, white or wild)
1 can tomato paste + 1 can water (or 1 can tomato sauce)
1 can diced tomatoes (or about 5-6 fresh, chopped)
2 chicken breasts, cut into bite-sized pieces
4 sausages, sliced, your choice
1.5 cups small deveined shrimp
1 bell pepper (your choice of color)
2 bay leaves
1/2 onion, chopped
1 tsp minced garlic
1/8 tsp red pepper flakes (or more!)
1/8 tsp garlic salt


Spray pan with nonstick spray (or use 1 tbsp oil) and saute onion and garlic together for a couple minutes. Add chicken, sausage and shrimp, followed by the bay leaf, red pepper flakes and garlic salt. Saute till chicken is no longer pink. Add rice, tomato paste and water, and the tomatoes. Stir, bring to a boil and set on medium. Simmer for about 30 minutes, adding water as needed if rice is still hard. Serve!

Slow Cooker:

Add all ingredients into the crockpot, stir and set on low for 6 hours, on high for 3 hours.

All set! 9 points a serving! It tastes as good as it looks.

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