I wish I knew where I came across this recipe to give proper credit. Nevertheless, it is a good jambalaya dish and during the busy fall season, it’s always nice to throw dinner together in the morning and have it ready when you get home.
Hearty Cajun Soup in a slow cooker
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 3/4” pieces
- 4 oz. andouille sausage, fully cooked (or other sausage), halved lengthwise and cut into 1/2” pieces
- 1 can (14.5 oz) crushed tomatoes
- 1 ½ cup frozen and thawed corn kernels, use organic if possible
- 1 cup frozen and thawed okra, sliced
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 ribs celery, thinly sliced
- 2 large cloves garlic, minced
- ¾ teaspoon salt
- ½ generous teaspoon Cajun seasoning
- 4 cups of chicken broth
- Cooked brown rice.
Instructions
- Combine first 12 ingredients in a slow cooker (not rice).
- Cover and cook on low for 6-8 hours.
- Serve with rice. Season with salt, black pepper, and/or a few dashes of hot-pepper sauce to taste.
Do Ahead Prep
Cut chicken. Cook and cut sausage. Chop vegetables.
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