Weather: 37 degrees, the grass and trees sparkle in the morning with frost

As the weather grows more crisp and frosty this fall, I have been craving more hearty, comforting meals. It was time to bust out the crockpot again and put her back to work. This Slow-Cooker Jambalaya was just what I was looking for.

Slow-Cooker Jambalaya via Alaska from Scratch

Slow-Cooker Jambalaya via Alaska from Scratch

This dish warmed me right up with a kick from the Cajun spices, the savory, salty sausage, tender chicken, the sweetness and acid from the tomatoes, and that long-cooked flavor of celery, onions, and garlic, all topped with succulent, perfectly-cooked shrimp (that you toss in during the last 5-10 minutes of cooking). While some meals that come out of the crockpot leave something to be desired in the eye-appeal department, this dish is bright and colorful. And don’t even get me started on how it smells…. mmmm…. steam up some fluffy white rice and you’ll have yourself one outstanding crockpot dinner. 

Slow-Cooker Jambalaya

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Adapted from [Allrecipes|http://allrecipes.com/recipe/colleens-slow-cooker-jambalaya/] and [Emeril Lagasse via Food Network|http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html]

Yields: 6-8 servings

  • 2 (14.5oz) cans diced tomatoes, undrained
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 large green bell pepper, chopped
  • 2 celery stalks, sliced
  • 1 (14.5oz) can chicken broth
  • 2t worcestershire sauce
  • 1lb chicken breast, chopped into bite-sized pieces
  • 12oz smoked sausage (andouille is traditional, but very spicy. I used regular smoked sausage), sliced
  • 2 bay leaves
  • 2t Cajun seasoning (up to 1T if you like it hot)
  • 2t sugar
  • 1/2t dried thyme
  • 1lb uncooked shrimp, peeled, deveined, tails removed
  • 2T fresh flat-leaf parsley, finely chopped, for serving
  • salt and pepper, to taste

Add everything to a slow-cooker except shrimp, parsley and salt and pepper. Stir together and cook on low for 7-8 hours or high for 4 hours. During the last 10 minutes, stir in the shrimp and remove bay leaves. When shrimp are pink and cooked through, it is ready to serve. Season with salt and pepper to taste. To serve, use a slotted spoon, then go back and add as much of the liquid to each dish as is your preference using an unslotted spoon. Serve with steamed white rice and fresh parsley.

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