Mardi Gras Jambalaya
It is thought that the word “jambalaya” comes from the French word “jambon,” meaning “ham,” the French words “a la,” meaning “with,” and the African word “ya,” meaning “rice.” Cajun food is a robust, country-style fare that relies on flavorful seasonings, centuries-old cooking methods, and native herbs, game and vegetables. This melting pot of far-flung cultures and cuisines results in an ingenious cookery that’s recognized as one of the most unique in the world.
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
1 lb Hempler’s Andouille sausage, sliced
1 (28 oz) can diced tomatoes with juice
1 large onion, diced
1 green pepper, diced
1 celery stalk, diced
Rice, added at end
2 cloves garlic, minced
3 Tbsp onion flakes
2 tsp creole seasoning
1 tsp cayenne pepper
1 (14.5 oz) can chicken broth
In a slow cooker, mix the chicken, sausage, tomatoes with juice, broth, onion, pepper and celery. Then add the seasonings. You can let this sit in the fridge overnight and just put in the slow cooker in the morning. Cover and cook 7–8 hours on low, or 3–4 hours on high.
Mix in desired amount of rice 1 hour before serving or add cooked rice 15 minutes before you serve.