Wicked Wednesday

Wednesday, October 7

Breakfast

Leftover molasses cookies

Lunch

None

Dinner

Crock Pot Jambalaya

Salad

Yep, cookies for breakfast.  How horrible is that?  And then to top it off, I didn't ever get around to eating lunch.  No wonder I was starving by the time dinner rolled around!

Dinner was an old standby.  My husband had suggested making jambalaya to use up the leftover ribs from the weekend.  I tossed them in and when I added the rice, I also pulled out the ribs and removed the bones and chopped up the meat.  It turned out really well.

I have to say, I'm a bit weary of green salads.  We haven't been getting much in the way of vegetables that made a nice side in our delivery.  Lots of salad makings and chili peppers.  We did have some beets left, but beets and jambalaya just didn't seem right.

And, I forgot to take a picture!  You'll just have to make it and see for yourself how good it is.

Crock Pot Jambalaya

The original recipe is from Saving Dinner by Leanne Ely.  I've made a few changes to the ingredients over time.  Certainly for this week I changed out the meat.  Also, I cook the rice in the dish rather than serving it separately as the original recipe directed.

6 chicken breasts, cut into 1 inch cubes

1/2 lb andouille sausage, sliced

1  14 oz. can diced tomatoes

1 bell pepper, chopped

1 C chopped onion

2 stalks celery, chopped

1 t oregano

1 t cajun seasoning

1/2 C water or chicken stock

3/4 C brown rice

Place all ingredients except the rice in the slow cooker.  Cook on low for 4 hours.

Stir in the rice and cook for an additional hour.

printable version:  jambalaya.pdf

-- marcella