A Little Something For The Husband

Mr. Spouse is always pretty easy to please when it comes to food.  In our dating days…aka: I was TERRIBLE at cooking days…Adam was less than impressed by the things I’d *try* to whip up.  Needless to say, I’ve come a LONG way since then.  One year…after we were married…we went on a little river trip with a big group of friends and some of the guys whipped up what can only be described as the world’s most AMAZING jambalaya.  We dreamt about it for weeks after our trip.  Then one day I ran across what looked like a pretty tasty crock pot jambalaya recipe.  Mr. Spouse insisted we try it out asap and I was more than happy to entertain his request.  Ohmiword…it was HEAVEN.  I don’t make this nearly enough and I feel bad about it too because this is the only thing that Mr. Spouse practically BEGS for.  I guess I need to whip this up more often…especially around the holidays and any other special occasions that would make him want to buy me a gift :)

SLOW COOKER JAMBALAYA

1 lb. boneless, skinless chicken breasts, cubed

1/2 lb. andouille sausage, diced

1 {28 oz.} can diced tomatoes

1 medium onion, chopped

1 green bell pepper, seeded & chopped

1 stalk celery, chopped

1 cup chicken broth

2 tsp. dried oregano

2 tsp. cajun or creole seasoning {I use either Tony Chachere’s or

1 tsp. hot sauce {I use Tobasco}

2 bay leaves

1/2 tsp. dried thyme

1 lb. frozen shrimp, peeled & thawed

2 cups cooked rice {I used 2 boil in a bags!!}

 

So, when I leave for work in the morning, I leave all 3 of my boys sleeping soundly in their beds.  Mr. Spouse is with the boys til about noon, so he takes over crock pot duty :)  However, I help him out quite a bit.  I make sure I prep everything the night before and then pop it in the fridge so that it’s easy to find, and I leave all the dry ingredients right next to the crock pot with big notes!  HA!

In a crock pot, combine chicken, sausage, tomatoes, onion, green pepper, celery, & chicken broth.  Stir in oregano, cajun seasoning, hot sauce, bay leaves, & thyme.  Cover & cook on low for 7 hours…or on high for 3 hours.  Stir in thawed shrimp, cover, and heat until shrimp are cooked through {about 5 minutes}.  Discard bay leaves and spoon mixture over rice to serve.

YUM!