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Jambalaya on the Stove or in the Crock Pot
by Jes Mostek
serves: 10
  Authentic Jambalaya can be time-consuming. This recipe offers two time-saving ways to make the Louisina favorite. So now you can either be 30 minutes from dinner or you can prep in the morning and have that mouth-watering Jambalaya flavor hit you right in the nose when you walk in the door after a long day!

Rice Recipes freeze remarkably well, so you can just put the left-overs in plastic containers in the freezer and you'll have a meal for later already made! Or if you're not a big fan of left-overs, you could always invite the rest of your kid's sports team over for a meal they're sure to scarf down!
Ingredients:
  1 1/2 c.   rice
  3 1/4 c.   chicken stock
  1 clove   garlic, minced (or ½ tsp. garlic powder)
  1/8 tsp.   chili powder
  1/8 tsp.   cayenne powder
  1/8 tsp.   white pepper
  1/8 tsp.   black pepper
  1/2 tsp.   salt
  1 (6 oz) can   can tomato paste
  3   sausages (Andouille, Polish, or Brats)
  1 lb.   chicken
  1 c.   ham, diced
  1 lb.   shrimp, peeled & deveined (optional)
  1 (14.5 oz.) can   diced tomatoes
  1   green pepper, diced
  1/2 c.   celery, chopped
  1/2 c.   onion, diced
  2 T.   olive oil
Directions:
  Burner instructions:

Combine rice, chicken stock, garlic, chili powder, cayenne, white, and black peppers, and the salt in a medium to large sauce pan. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes.

Meanwhile, in a large frying pan, cook the chicken followed by the sausage and the (optional) shrimp if it is not already cooked. Heat the diced ham.

In a third pan, sautee the celery, green pepper, and onion in olive oil.

When the rice is done, mix in the tomatoes (you can choose to drain the tomoatoes or not depending on how much liquid you like in your dish) and tomato paste. Then mix in the meats and vegetables. Serve hot.

***

Crockpot instructions:

Pour rice into crock pot. In a medium sauce pan, combine chicken stock and tomato paste. Heat mixture to boiling. Pour over rice. Add spices and stir. Add green pepper and celery. Stir again. Cover the rice with the meats, but do NOT mix them into the rice at this point (anything raw should go nearer to the edge). Top with diced tomatoes (do not drain). Cook on low for 6-8 hours. Mix well before serving.