Le Creme de la Crumb’s Slow Cooker Jambalaya

Confession

Until I stumbled upon this recipe for Slow Cooker Jambalaya, I did not even know what was in jambalaya. I wanted to review something made in a crock pot this week, and this recipe from Creme de la Crumb caught my eye. So here we are!

Cooking

First thing’s first: ingredients! Everything was easy enough to find at the grocery store – nothing out of the ordinary except the andouille sausage. I looked to see exactly what it was on Google and set off to see if I could find it. I had also looked online for types of sausage that I could use as an alternative, chorizo being one, so I picked up 300 g of chorizo.

To chop and prep everything took me honestly at least a half hour. Mind you, the chorizo was tough and took a while itself! I do suggest that you chop everything the night before and then toss it into the crock pot in the morning before you go to work.

Review

The instructions don’t say when to add the onion, so I totally forgot about it. But had I remembered, I would have just added it straight off the hop with everything else. For the Cajun seasoning, I made my own. I found a DIY Cajun seasoning on Pinterest from a blog called A Mindfull Mom. The amount that one batch makes was enough for the jambalaya.

I personally prefer when there are pieces of tomato, so when I make it again, I will use diced tomatoes rather than crushed. I will add a bit of tomato paste to thicken the dish.

If you aren’t going to be home during the day, I would suggest using only one cup of broth and cook the rice separately when you are home. That will make things a bit easier, for sure. Heck, you could even cook the rice the day before if it saves you time and just add the cooked rice at the same time as the shrimp!

The Verdict

I really enjoyed this dish! The chorizo, chicken and shrimp with the peppers really give you a different burst of flavour in every bite which is awesome. It was pretty spicy – I used two jalapeno peppers – and so I put a dollop of plain Greek yogurt in my bowl to tone it down a bit, which helped. Like I said, I cooked the rice separately and served the jambalaya over top of it and was totally satisfied with just one bowlful!

I hope that you all will try this tasty dish and enjoy it as much as I did.

Happy cooking!