Recipe for Slow Cooker Jambalaya

Makes 4-6 servings

8 oz boneless, skinless chicken thighs, trimmed and cut into chunks

8 oz cooked ham, sausage or kielbasa (use what you prefer and what you have on hand)

1 (14 oz) can diced tomatoes, undrained

1 Tbsp dried minced onion

1/2 cup water

1/2 tsp chicken bouillon granules or 1/4 tsp Shirley J chicken bouillon

1 tsp dried oregano

1 tsp Cajun seasoning

1/4 tsp ground red pepper (more if you like it hot)

1/4 tsp dried ground thyme

1 tsp dried parley flakes

1 tsp minced garlic

1 bay leaf

1 Tbsp quick-cooking tapioca

2 Tbsp tomato paste

Salt and pepper

2 1/2 cups hot cooked rice (I used brown rice)

1.  Add the chicken, ham or sausage, tomatoes, onion, water, bouillon, oregano, Cajun seasoning, red pepper, thyme, parsley, garlic, bay leaf, tapioca and tomato paste to the slow cooker.  Stir to combine.

2.  Cover and cook on LOW for 4-6 hours.  Remove bay leaf.  Stir in rice.  Adjust seasonings and salt and pepper to taste.  Serve.

Recipe adapted from Crockpot Tuesdays.

Review:

I have a new way of deciding if I like a recipe or not:  if the leftovers get eaten and how fast.  This recipe seemed tasty enough the day of…probably a 3 star recipe.  As the leftovers sat in my fridge over several days it seemed less and less appetizing.  I don’t know if I really like jambalaya all that much to begin with.  I don’t think I do.  Maybe I’ve never had really great jambalaya.  Maybe I don’t really like spicy things.  Anyhow, it’s an okay recipe.  There are many that are far better.  2 stars.