Crockpot Jambalaya

Here’s a recipe suggestion for Kini, who commented yesterday about fixing something other than chili in the crockpot.

This meal was adapted from a Rachael Ray recipe, with Andouille sausage, cubed chicken and shrimp. The original recipe calls to cook some of the ingredients in a skillet, but we toss everything in the pot and cook on low for six or seven hours. Everything cooks in the broth and the results are essentially the same. We don’t toss in the pre-cooked frozen, cleaned shrimp until about 20 minutes before serving time. We prepare the rice per the package instructions and serve the jambalaya over a scoop of rice in a bowl. Oh yeah, I forgot – we always chop up a couple cloves of garlic since the original recipe left it out for some reason.