Thank you all for the kind words. Everything went as well as can be expected and we are glad to be home again! Fourteen hours (one way) in a car with 4 adults and 2 dogs is not something I would recommend.
I made this last night and I KNOW it’s not a true jambalaya but it works and tastes delicious. It’s easy to throw together and it cooks in about 4-5 hours in your crockpot. Works for me! It makes loads of jambalaya so I am going to freeze the leftovers for another day.
Easy Jambalaya ~ Crockpot
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
2 medium or 1 large green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes (I used tenderloins and cut them in half)
1 pound andouille sausage, sliced into 1/4-inch slices
1 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
Makes 8-10 servings.