I Just Like to Say the Word Jambalaya

While sifting through FoodNetwork.com, I stumbled upon this scrumptious, slow-cooker recipe for jambalaya. I have never been much of a spicy, kick you in the mouth going in and the stomach going out, kind of food lover. But, this past winter I was visiting my boyfriend's family, and his mother made jambalaya. Being the polite house guest that I am, I had to not only try it, but finish a full plate of it. However, it was not the horrifyingly spicy onslaught I was anticipating. It was delicious; I even took some back to school with me. Ever since then, jambalaya, which used to be something I only liked to say, has had a special place in my heart.

This recipe is a keeper. Although jambalaya remains near and dear to me, I do not like shrimp, so I did not put it my batch, as the recipe calls for. Yet, the freedom of jambalaya is unending (which is probably why I have developed such a fondness for it) and really, anything can be added or removed. Also, any slow-cooker recipe is a beautiful thing to a college student. When I get back home tonight, I will be greeted with the glorious smell of New Orleans, and the satisfaction of having dinner the second I walk in the door. Even better than this, tomorrow I will have leftovers!

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Ingredients *

• 1 pound boneless, skinless chicken breasts, cut into 1-in. cubes
• 1/2 pound andouille sausage, diced
• 1 (28 oz.) can diced tomatoes
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 stalk celery, chopped
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon hot sauce
• 2 bay leaves
• 1/2 teaspoon thyme
• 1 pound frozen, peeled shrimp
• 2 cups cooked rice

Directions *
1. Place the chicken, onion, pepper, celery, chicken broth, and seasonings into a slow cooker.
2. Cook on low for 7 hours, or on high for 3 hours
3. Add in the shrimp about 5-10 minutes before serving.
4. Serve over rice.

*Recipe taken from Food Network's website