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So I looked up an easy jambalaya recipe online, and made a few adjustments based on what I had on-hand! I didn't use all of the meat in the original recipe since I was cooking for two. The original adds in chicken and shrimp, so you can personalize this to your heart's content. I also ad-libbed the rice portion and it worked really well! (Without adding the rice, it was a bit soupy... stirring it in towards the end soaked up all the excess juices and made it super delicious.)
This definitely had a big kick, but we loved the flavor. Next time I may skip the cayenne, but I will definitely make this one again. If you like spicy, follow the recipe precisely; otherwise, taste test as you add the cajun seasoning and cayenne.
I prepped this meal in the morning, let it cook all day, and it was ready when I got home for dinner.
adapted from Colleen's Slow Cooker Jambalaya on All Recipes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
2-3 cups of cooked rice
1. In a slow cooker, mix the sausage, tomatoes with juice, onion, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low. During last 20-30 minutes, stir in cooked rice, allowing it to soak up excess moisture. Stir once more before serving.