Jambalaya

On his way home from work today, Ryan called. I could tell he was squirming in the driver's seat, because he knew what he was going to get for dinner. Simple pleasures, yes??

Here's what we had... give it a try!!



Ingredients:

8 oz. chicken (I just used two breast pieces)
1 16 0z. package frozen peppers (red, green & yellow mix)
1 cup frozen, chopped onion
8 oz. smoked sausage, cut into bite-size pieces (I use andouille)
2 cups water
1 14.5 oz. can diced tomatoes with green chiles, undrained
1 8 oz. package jambalaya mix (I use Zatarain's)

Directions:

Cut the chicken into bite-sized pieces. Put pepper strips and onion in the bottom of the slow cooker. Top with chicken and sausage. Add water, undrained tomatoes and the seasoning packet from your rice mix, if present. (Zatarain's is an all-in-one mix, so my seasonings went in at the end, it works either way.)

Cook on low heat for about six hours, or on high for about three hours. (I cooked ours on high for the first time today, and I've got to say, the flavor is slightly better when it cooks all day long on low.)

Turn your slow cooker to high and stir in the rice mix. Put the lid back on and let it cook for an additional 45 minutes, or until most of the liquid is absorbed and the rice is tender.