243. Slow Cooker Saturday: Jambalaya

Let me preface this post by saying I’ve never eaten Jambalaya in my life until this week.  I don’t care for spicy foods.  I have no idea what it’s supposed to taste like or if this recipe even comes close to the flavors of "authentic" Jambalaya.  I made this dish solely for the boy who loves Jambalaya.  The boy approved.  He said it had good flavor and was pretty close to “real” Jambalaya – except apparently “real” Jambalaya doesn’t have beans.

Slow Cooker Jambalaya
Adapted from Fresh from the Vegetarian Slow Cooker

Ingredients
2 T olive oil, divided
1 large yellow onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 15oz can of dark red kidney beans
1 15oz can of black eyed peas
2 8oz cans tomato sauce
1 14.5oz can diced tomatoes
1 c low sodium vegetable broth
3/4 t dried thyme
1/2 t “Old Bay” seasoning (See note below)
salt and pepper, to taste
1 package Trader Joe’s Andouille Smoked Chicken Sausage

Brown Rice

Do It

  1. Heat 1 T of olive oil over medium heat.  Add onion, bell peppers, and garlic.  Sautee until softened, about 5 minutes.
  2. Transfer to slow cooker.  Add all remaining ingredients except sausage. Cover and cook on low for 6 to 8 hours (or nearly 12 if you’re like me.)
  3. An hour before serving, cut up sausages into 1” thick rounds.  Heat 1 T olive oil over medium heat.  Cook sausage links until browned.  Add to Jambalaya to slow cooker and switch to warm to let the sausage flavors meld.
  4. Serve over brown rice.

Note: I didn’t have any Old Bay Seasoning so I added two bay leaves.  In a small Tupperware I combined about 1/8 t of ground ginger, ground cloves, ground all spice, salt, black pepper, garlic powder, cinnamon, and paprika.  I popped the lid on the Tupperware and shook.

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