Clean Crockpot Jambalaya with Buffalo Sausage

By now you all know how much I love my crockpot.  She’s been with me since the days when I used to live in Alaska.  One of these days I will upgrade, but for now she works great!  There’s nothing better than throwing a bunch of ingredients in the crockpot and coming home to a gourmet meal!  So the other day I had a package of buffalo sausage I wanted to use for something and I decided to make some jambalaya in the crockpot.  I used all clean ingredients and the result was delish!

So what’s the difference between jambalaya and gumbo?  When I was telling KB what I was making for dinner, I accidentally said gumbo and he said I thought you were making jambalaya.  So we got into a huge discussion about the difference between jambalaya and gumbo.  If you’re not huge into cajun/creole cuisine, it can be easy to confuse the two.  But the biggest difference is that gumbo is more of a soup that is served with a side of rice.  On the other hand, jambalaya is more of a stew that is cooked with the rice.  You can pretty much throw whatever you want in either, there are no rules.

Start by layering onion, bell pepper, buffalo sausage (or you could use chicken or turkey sausage if that’s all you can find), and cut up boneless, skinless chicken (breast or thighs).

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On top of that, add diced tomatoes, Rotel, tomato paste, garlic, oregano, basil, cayenne pepper, thyme, celery seed, onion powder and hot sauce.

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Pour chicken stock over top and mix to combine.  Cover and cook on low for 5 hours.

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About an hour before you want to eat, add frozen okra.

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About 30 minutes before you want to eat, add cooked brown rice.

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Then add shrimp.  Stir everything together and cook until shrimp is pink.

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Serve and enjoy!

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Recipe:

1 medium onion, diced
1 bell pepper, sliced
8 oz buffalo sausage, cut into pieces
1 lb boneless, skinless chicken breast or thighs, cut into pieces
1 – 10 oz can of Rotel
1 – 14.5 oz can of diced tomatoes
2 Tablespoons tomato paste
1 Tablespoon minced garlic
2 teaspoons oregano
1 teaspoon basil
1/2 teaspoon cayenne pepper
1/2 teaspoon ground thyme
1/2 teaspoon celery seed
1 teaspoon onion powder
1 Tablespoon hot sauce
14 oz chicken stock
1/2 lb shrimp, peeled and deveined
2 cups cooked brown rice
10 oz frozen okra (optional)

In the bowl of a crockpot, layer onion, bell pepper, sausage, and chicken.  On top of that, add Rotel, diced tomatoes, tomato paste, garlic, oregano, basil, cayenne pepper, thyme, celery seed, onion powder and hot sauce.  Cover with chicken stock and mix to combine.  Place lid on crockpot and cook on low for about 5 hours.  About an hour before you want to eat, add okra (optional).  About 30 minutes before you want to eat, add cooked brown rice and shrimp.  Stir the jambalaya thoroughly and cook until shrimp are pink.  Serve and enjoy!

Caroline