Yesterday we went to Sam's Club to pick up some items for John. While there, I decided to get a chicken. Of course, since I also recently got a big bag of quinoa, I figured today would be a good day for jambalaya. So, when I went out to run errands today, I stopped at Eastman Party store and picked up a package of Adell's Cajun Andouille sausages. I love doing this because it gives me a chance to use of some of the vegetables I put up in the freezer. Today it was red peppers, corn and peas. The combination turned out especially nice. The only thing that might have been better was a bit of okra. As always, the combination of Rotel and andouille sausage give this dish quite a nice bite! The quinoa works so nicely for me, it allows me to have a "normal-sized" serving.
Chicken Andouille Jambalaya
- 2 cups white quinoa
- 4 cups vegetable stock
- 2 (10.5 oz) cans Rotel tomatoes with chilis
- 2 cups diced red peppers
- 2 cups fresh sweet corn*
- 2 cups fresh sweet peas*
- 4 cups shredded rotisserie chicken
- 4 Adell's Cajun Andouille sausage links
Place all ingredients into crock of slow-cooker, placing the chicken and sausage on top. Cover and cook on HIGH for 4-6 hours or until the quinoa is cooked and most of the liquid is absorbed. Remove sausages, slice into 1/4" pieces and return them to the crock: Mix well.
*CSA ingredients
