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
Prep
Cook
Total
Yield 6 servings
Ingredients
- 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
Instructions
- 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.
Notes
Recipe adapted from Chicken and Sausage Jambalaya in Cooking Up a Storm
Courses main dish
Making it in the slow cooker … brilliant! I’m saving this idea for the next time I make jambalaya.
Thank you Christiane, I hope you’ll enjoy it!
Oh no! What did you do to your thumb last time? I love my slow cooker – and love that you turned this into a slow cooker meal! Way to make it weeknight epic!
Welcome to the club! I think your jambalaya looks like a killer first post and I can’t wait to see what you make next month!
Thank you Kita. I had so much fun, I can’t wait for next month!
You used your slow cooker? That’s such a great idea!! I need to make this jambalaya. I love that you took the sausage out of the recipe. I will be using your adaptations!
Thank you, Zainab it was so easy, you’re going to love it!
This looks so good…and easy too! My favorite combination 🙂
Thank you Jillian!
I love how simple this is, Emily! I am so sorry to hear about your burn and hope that it is the end to your slow cooker injuries! Have a nice weekend 🙂
Ha ha, Andi I am fine now, just mentally scarred a bit from that day 🙂