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Slow Cooker Sausage and Chicken Jambalaya
 

February 9th 2011

Contributed by: Jamie Geller

 

 

6 comments | Leave Comment

 
 
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Recipe

Slow Cooker Sausage and Chicken Jambalaya

Jamie Geller shares her recipe for Sausage and Chicken Jambalaya

Times

  • Prep Time : 15 minutes min
  • Cook Time : 3 hours min
  • Ready Time : 18 min

Servings

6

Ingredients

  • 2 boneless skinless chicken breasts (1 lb), cut into 1-inch cubes
  • 1/2 pound beef sausage, casing removed and crumbled
  • 1 (14.5-ounce) can diced tomatoes
  • 1 medium red onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 stalks celery, chopped
  • 2 Cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup white rice
  • 2 bay leaves
  • 2 teaspoons Cajun seasoning
  • 1 Teaspoon dried oregano
  • 1 teaspoon hot sauce
  • 3 green onions, chopped

Directions

Preparation

  1. In a slow cooker, combine chicken, sausage, tomatoes, onion, bell pepper, celery, garlic, stock, rice, bay leaves, Cajun seasoning, oregano and hot sauce. Cook on high for 3 hours. Remove bay leaves before serving. Garnish with green onion to serve.
 

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Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Monsey, NY. Their five children give her plenty of reasons to get out of the kitchen — fast.

 

comments

 

6 Responses to Slow Cooker Sausage and Chicken Jambalaya

  1. avatar deekozl says:

    This is more of a question for Jamie than a comment:
    I wanted to make this recipe, looks like something my picky family would eat! I wanted to use brown rice instead of white rice. Should the rice be cooked prior to putting in the crock pot? If not, the recipe does not say it needs extra water in the crock pot. Would I need to add extra water if using brown rice?? Thanks for any help you can provide!
    -Dena

  2. avatar Jamie Geller says:

    no problem
    questions are welcome also :-)
    yes you can definitely substitute brown rice (I actually prefer brown in general) and no it should not be cooked prior to adding it to the crock pot. Since brown rice is a little heartier and takes longer to cook, I’d try adding about 1/2 cup water or more broth to the recipe. Taste a few pieces of the rice after about 2 hours and if it’s not close to being the right doneness and all the liquid is gone, add another 1/4 to 1/2 cup liquid for the last hour of cooking. Let us know how your picky family likes it :-)

  3. avatar annaleetan says:

    This is a question for Jamie too. I work and I would love to be able to throw this in the slow cooker before going to work and having it ready when I get home. Can I cook it on low for 6 hours, rather than high on 3? Thanks!

    • avatar Jamie Geller says:

      that should work, I haven’t tried it but really should be good. Let us know!

  4. avatar edahgal says:

    Directions should say “remove bay leaves before serving.”

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