Southern-Style Jambalaya

In the south, we are big on our cuisine. We are proud of our bar-b-que, our sweet tea, mac-n-cheese, etc. One of my favorite southern cuisines is Cajun food! Cajun dishes have such a great variety of seasonings and spices that provide a uniquely southern savory heat. Here, I tried to recreate a cajun staple in my crock pot; jambalaya. My southern friends approved, so here it is.

Southern-Style Jambalaya

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

Serves 8

Ingredients:

• 1 cup rice (I used basmati)
• 1 (10 oz) can original Rotel, if you want more heat use hot
• 1 (14.5 oz) can diced tomatoes
• 2 bell peppers, chopped
• 1 onion, chopped
• 2 cups okra, sliced into 1" pieces (I used frozen pre-cut okra)
• 6 cups vegetable broth
• 5 gloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper 
• 2 tsp creole seasoning, Tony's or Zataran's
• 1 lb chicken meat cut into 2" strips (I used breast, but thigh is also delicious)
• 1 lb shrimp, shelled

Instructions:

1. In the crock pot, place the rice, Rotel, tomatoes, vegetables, broth, spices, and chicken and stir to combine. Cook on low for 5 hours.
2. Add the shrimp and cook for an additional hour on low. Serve it up. If prefer more spice, top yours with Chipotle Tabasco sauce for some additional heat.