Last week, I made Chicken and Sausage Jambalaya from this website: The Skinny Fork (click to go to recipe). It was delicious - and David approved. I made a few changes to the recipe, so I wanted to record what I did so I can make it again.
1 Lb. Boneless Skinless Chicken Breast, Cubed into 3/4-1" Pieces
3 Links Andouille sausage
2 C. Celery, Sliced
2 C. Onion, Chopped in food processor
1 can Chicken Broth
1 (14.5 Oz.) Stewed tomatoes (I ran it through the food processor)
1 (6 Oz.) Can Tomato Paste
2 tsp. minced garlic (from jar)
1-1.5 tsp. Tony Chachere's cajun seasoning
1 1/2 C. Instant Brown Rice
1/2 green bell pepper
Mix all ingredients except rice and bell pepper in crock pot that's been sprayed with cooking spray. Cook on low for 4 hours. Add green pepper and continue to cook on low for another hour to 2 hours. Thirty minutes before serving, turn to high and add rice. Cover and cook for 30 minutes. Serve with cornbread on the side.