Crockpot Jambalayaaa

Saying "jambalaya" reminds me of a scene in the Seinfeld "Soup Nazi" episode, where Newman takes a whiff of his soup and exclaims: "Jambalayaaa." I doubt this recipe is as perfect as that jamabalaya was, but it's still very tasty (and spicy) and perfect for a cold night. The andouille sausage was a particularly welcome touch, because it added that much more flavor to everything else. Sky thought the chicken turned out a little dry - I was on the fence - so next time I might try cutting the pieces a little larger. Looked at a couple different recipes to put this together.

Also, Sky and I got a crockpot for the holidays, and this was our first time using it. I was so impressed with how easy it was to just throw it all together and ignore it for the afternoon.

Total time to cook: 4.5 hours
Makes six servings

1 large chicken breast, cut into 1-inch cubes
14 oz andouille sausage
1/2 lb peeled, deveined shrimp
28 oz can diced tomatoes
2 tbsp garlic powder
2 tbsp dried oregano
2 cloves of garlic, minced
2 tsp cajun seasoning
2 tsp cayenne (I thought it was very spicy, so use 1 tsp for less heat)
1 cup water
2 cups chicken broth or stock
1.5 cups uncooked rice (we used brown, white is fine)

- Add the chicken, sausage, tomatoes, garlic powder, oregano, garlic, cajun seasoning, cayenne, water and one cup of chicken broth or stock to the crockpot. Cook on high for four hours.
- An hour before it finishes cooking, mix in the rice and remaining chicken broth or stock.
- About 10-15 minutes before it's done, mix in the shrimp. Eat as soon as the shrimp is cooked through.

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