Crockpot Jambalaya
Notes
1 box Zataran's Jambalaya Rice mix
3/4 lb. boneless, skinless chicken thighs, cut into 1" pieces
1/2 lb. Andouille sausage, sliced (I used chicken)
1/2 lb. medium-large shrimp, peeled and deveined
2 jalapeno, sliced
1 (14.5 oz) can diced tomatoes
3 (14.5) cans of water or chicken stock
2 tsp. garlic, minced
1/2 cup onions, diced
Salt and pepper to taste
1 tsp. smoked paprika
1 tsp. chili powder
Place all the ingredients, except shrimp, into a crock pot, mixing well. Cover with lid, turn the pot on low and cook for 3 to 4 hours, or until chicken is cooked through.
15 to 20 minutes before finished cooking, add the shrimp to the pot. Recover and cook until shrimp are done. They will be light pink and shaped in the form of a "C." Overcooked shrimp curl completely up and are tough and chewy, instead of sweet and delicate.
Serve immediately or wait until the next day when flavors have melded together and taste even yummier.
Leftovers can be frozen and reheated later for more jambalaya goodness.
