This pregnancy I've been doing a ton of Crockpot meals. This has been great as far as my stress level goes, but there at the beginning it was a little rough smelling food cooking all day...gag! Thankfully, this recipe wasn't one that made me want to lose my lunch while waiting for it to cook. I've switched it up enough from the original recipe that I decided that I need to be able to print it out so I thought I'd share. Enjoy!
Jambalaya:
I use my 6 Quart Crockpot for this portion, will need lots of room to add the rice once they are both done cooking. Grease your Crock, then add:
1 LB
Boneless Skinless Chicken Breasts
(cut into 1 inch cubes)
1 LB Smoked Turkey Sausage
(sliced, a 13 oz pkg works just fine)
1 (28 ounce) Can Hunt's Diced Tomatoes w/Basil, Garlic, and Oregano
3 T Dried Minced Onion
Mix well, cover, and cook on High for 3-4 hours or 5-6 hours on low.
Rice:
For this part I use my 3 Quart Crockpot so that the rice and Jambalaya can be cooking at the same time. Anyway, here's what I do.
Add the following to the Crockpot in this order:
2 T Extra Virgin Olive Oil
A few shakes of Salt (I use Iodized Sea Salt)
2 Cups Brown Rice that has been rinsed thoroughly
(Gotta get most of the gluten off or your rice cooks funny and will be a gooey glob. I know from experience!)
6 C Water
Mix well, cover,and cook on High for 3-4 hours or low 5-6.
When both crocks are done cooking, add the rice to the Jambalaya, mix well, and serve.
*In case you aren't sure what kind of diced tomatoes to buy, here's a pic.