Jambalaya

It's been awhile, eh? Here we go! This Jambalaya is very easy to make and makes a lot, which is good because the left overs are good for days. The flavors blend and make it a welcomed lunch. This is a good recipe to get in a lot of veggies without noticing, and except for the sausage is healthy. It's very versatile - use any veggies that are in your fridge and pick and choose your meats. 


Jambalaya

- garlic, onion, peppers - whatever veggies you have, dice them up into small pieces
- combination of chicken, sausage, and shrimp
- rice
- can of tomatoes
- 1/4ish cup water
- 2 bay leaves
- 1tsb oregano, chile powder, garlic powder
- 2 tbsp cajun seasoning (add all spices to taste, the better flavor the better!)


First, start rice in the slow cooker.

Heat some olive oil in a deep soup pot. Add onions, simmer until they begin to become translucent. Add the rest of the veggies except for the can of tomatoes. Saute for 5-10 minutes.

Brown chicken in a separate pan. Cut into chunks, add to the veggies. Add chucked sausage and shrimp to veggies as well.

Add tomatoes, water and seasoning. Simmer for 10ish minutes. Add rice. Simmer for another 10 minutes. Add to water (slowly!) as needed to maintain desired consistency. I tend to like it less watery, but some prefer a broth.