Wednesday, September 12, 2012

Slow Cooker Jambalaya Soup

Slow Cooker Jambalaya Soup


1 pound boneless skinless chicken breast, cooked and chopped or shredded (depending on how you cook it)

1 pound andouille sausage, diced in SMALL bite size pieces

1 (14½ ounce) can diced tomatoes, undrained

1 (14½ ounce) can tomato sauce

2 (14½ ounce) can chicken broth

1 large onion, chopped

1 large green bell pepper, chopped

1 cup celery, chopped

1 tablespoon dried oregano

1 tablespoon dried parsley

1 tablespoon plus 1 teaspoon cajun seasoning

2 teaspoons cayenne pepper or chili powder

1½ cups rice, cooked


Place everything into the slow cooker but the rice.

Cook on low for 8 to 10 hours or high for 4 to 6 hours.

Add in the desired amount of rice to each individual bowl (I put a few tablespoons into the bottom of each bowl before dishing up the soup).

Once the soup is cooked down, you can stir in the remaining rice (I do this because the rice seems to suck up all the soup juices, and it tends to get gummy because the hot soup overcooks the rice).

You can combine this excellent recipe with any other of our collection.

Serve 4+.

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