Loaded Jambalaya

Cookbook page:136
Prep time 25 mins
Cooking time: 5 hrs 15 mins

     My prep time was actually about 45 mins because I didn't have my chicken, ham, and vegies pre-chopped.  

     WE LOVED THIS!!  You should try it.  Put it on your menu for this week!  It has so many wonderful flavors and is really easy to make.  We liked it so much that I am planning to make it this weekend when my son is visiting.  He will love it too!
     I made 2 small changes to the recipe.  The recipe printed below is exactly as it is in the book.  But...when I was assembling my ingredients, I saw I needed chicken thighs and completely missed the chicken breasts!  In fact, I didn't notice that it called for breasts until I was typing the recipe for this blog (about 5 mins. ago!!).  So my Jambalaya had chicken thighs and no breasts, 1/2 the amount of chicken called for.  It didn't matter and I probably won't do it any differently next time.
     The second change was more deliberate.  The recipe calls for boil-in-a-bag rice.  I used regular white rice, didn't see the sense in the extra expense when I had the white rice handy.  I used 1/2 cup dry white rice with 1 cup water, so about 1 cup cooked white rice. 
    


What you will need:
3/4 lb skinned and boned chicken thighs, cut into one inch pieces
3/4 lb skinned and boned chicken breasts, cut into one inch pieces
1 t salt
1/8 t black pepper
1/8 t ground red pepper
2 T veg oil
1 lg onion, chopped (about 2 cups)
1 lg green bell pepper, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 (14 1/2 oz) can diced tomatoes, undrained
1/2 lb fully cooked ham, cut into 1/2 inch pieces
1 (14 oz) can chicken broth
2 (3.5 oz) bags boil-in-bag rice
1 lb medium size fresh shrimp
1/2 cup chopped green onions
2 T chopped fresh parsley
1 T hot sauce (we tested with Frank's Hot Sauce)

What you do:
1. Sprinkle chicken evenly with salt, black pepper, and red pepper.
2. Heat oil in a large skillet over high heat.  Add chicken; cook 4-5 mins. stirring occasionally, or until browned.  Spoon chicken into a 5 quart slow cooker.
3. Add onion and next 3 ingredients to skillet, saute 4 mins or until tender.  Transfer to slow cooker.  Add tomatoes, broth and ham to slow cooker.
4. Cover and cook on LOW 5 hours. Meanwhile, cook rice according to package directions.  Set aside.
5. Peel shrimp, and de-vein, if desired.  Stir shrimp, cooked rice, and remaining ingredients into slow cooker.  Cover and cook on HIGH 15 min or until shrimp turn pink.
Makes 4-6 servings.