Some Like It Hot: Slow Cooker Jambalaya

If you ever ask my husband what kind of food is his favorite, he won't give you a conventional answer...he won't say "Italian" (which, in fact, he actually hates) or "Mexican." He'll just say "Spicy." And it's true. He likes everything from ragin' hot buffalo wings to spicy tuna rolls and all things in between. I've also always been a fan of spicy food myself, so a lot of the food that we eat in our house has a good bit of kick to it. Not the kind of hot that will make you sweat profusely and beg for a glass of milk - because who really wants that anyway? - but the kind of heat that warms your taste buds and just plain makes you happy.

All of that being said, I know that not everyone loves a spicy dish. I also know a lot of people who love some fire in their food. So, today, I've got a great recipe for Jambalaya that can be spiced up or toned down depending on your preference. Try it - you won't regret it!

Slow Cooker Jambalaya

1 lb boneless chicken breast halves, cut into bite-sized pieces

2 mild sausage links, casing removed

1 (28 oz) can diced fire-roasted tomatoes, with juice

1 green bell pepper, chopped

1 jalapeno, chopped*

1/2 cup chopped celery

1 cup chicken broth

2 tsp dried oregano

2 tsp cajun seasoning

1 tsp cayenne pepper*

1/2 lb frozen shrimp, peeled & deveined 

1 cup instant rice

*optional - for less heat, omit these ingredients

Combine first 10 ingredients (or 8 if you would like to make the milder version) into your slow cooker and set to "Low" for 8 1/2 hours. Add frozen shrimp and cook for 30 minutes, then add instant rice and allow to cook for another 15 minutes before serving. 

We love this dish in our house, because it's got the right amount of spice but packs great flavor, too! Feel free to double the recipe if you're up for storing some extra for lunches or future dinners - my husband doesn't usually like to eat leftovers, but he'll gobble this right up. 

Cheers!