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Saturday, March 7, 2015

Chicken Andouille Jambalaya

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

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