Today is my first post as a member of Pass the Cookbook Club, a group of cooking enthusiasts that I became familiar with last year. The concept behind the group is simple, each month members post and share recipes from a randomly selected cookbook. This month the book chosen was, Cooking Up a Storm, which is a collection of recipes that were lost and found from the Times-Picayune of New Orleans after Hurricane Katrina. I decided to make this Crockpot Chicken Jambalaya, my adaptation of the Chicken and Sausage Jambalaya.
I don’t normally do a lot of crockpot cooking, it usually ends up badly for me. Like the last time I cooked a roast and ended up with a killer steam burn on my thumb that took 2 weeks to heal. But I decided that this Chicken Jambalaya was just the thing to get me over my traumatic experience. It’s a super easy and delicious meal that your whole family will love and since its made in the crockpot it’s practically effortless! I served mine with a side of this Creamed Corn Cornbread I shared on Monday and some steamed broccoli. It was a really hearty and satisfying meal, next time I make it I plan on adding some extra spice to really up the flavor and give it a bit of a kick. All in all I would say my first month in the club was a success!
Are you interested in Pass the Cookbook Club? You don’t need a blog to be a part of the group. All you need is a desire to cook and to enjoy doing so, visit the Facebook page and request to join. I hope you’ll try this Crockpot Chicken Jambalaya soon, enjoy!
Crockpot Chicken Jambalaya
Yield 6 servings
- 2 boneless skinless chicken breast halves, about 1 lb, cut into 1” cubes
- 1 ½ tsp Creole or Cajun seasoning
- 2 Tbs cooking oil
- 2 c chopped onion, celery, red and green pepper mix, frozen
- 3 c water
- 2 Tbs tomato paste
- 1 c long grain rice
- Season the chicken and place in a large skillet with the cooking oil at medium heat; until evenly brown, about 5 minutes.
- Set your crockpot on low and add the chicken, vegetable mix, water and tomato paste.
- Cook for 3 1/2 hours.
- Add the rice, and let cook and additional 20 minutes.
- The rice should be tender and absorb most of the liquid.
- Fluff the mixture with a fork and serve.
Recipe adapted from Chicken and Sausage Jambalaya in Cooking Up a Storm
Courses main dish