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Colleen’s Slow Cooker Jambalaya

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“O.k., so it’s a little soupy. But let me tell you, the flavor of this stuff absoultely rocks!! It’s as good as any jambalaya I’ve had anywhere! And talk about easy! If the “soupiness” bothers you, put your cooked rice in ahead of time and it will absorb liquid. Fortunately, I am able to get andouille sausage in Houston, but I would guess that, if you only had access to kielbasa or smoked sausage, you could kick the cayenne up a notch or two and get the same result. This stuff rocks. Thanks for sharing it with us!!”

“This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.”

Ingredients

  • 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 1 pound andouille sausage, sliced
  • 1 (28 ounce) can diced tomatoes with juice
  • 1 large onion, chopped

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