Jambalaya Saturday (Chicken and Andouille version)

New week, new adventures in cooking. I still like the spicy, so it was cajun time.

~1 lb. chicken breast, cut into 3/4″ pieces
6 oz. Andouille sausage
1 large onion, chopped
1 bell pepper
1 cup celery, chopped
14.5 oz (1 can), low sodium tomatoes, diced
14 oz (1 can) reduced sodium chicken broth
3 oz (1/2 can) tomato paste
1 tbsp Worchester sauce
2 tsp Boondoggle Cajun Seasoning (see below)
1.5 cups instant rice

I know, I know, instant rice. How embarassing! However, the recipe is designed so that the liquids soak into the rice and I didn’t know how much broth to take out for steamed rice.

You can use whatever seasoning you want, but I wanted to make it homemade. Here’s Boondoggle Cajun Seasoning:

2.5 tbsp paprika
2 tbsp salt
1.5 – 2 tbsp garlic (I used 2, probably too much)
1 tbsp each of:
white pepper
cayenne pepper
onion powder
oregano leaves
thyme leaves

Jambalaya ingredients
Not pictured: Worchester sauce, instant rice

In the slow cooker:
Jambalay in pot, uncooked

1. Combine celery, onion, tomatoes, broth, paste, bell peppers, Worcestershire sauce and cajun seasoning. Stir in andouille and chicken
2. Cook on low 5-6 hours, high 2.5-3 hours
3. Stir in rice. Cover and let stand 10-15 minutes
4. Eat!

Total food cost: $18.00 (not including spices for homemade seasoning or Worchester sauce)
Servings: 6
Cost per serving: $3.00

Here’s a slow cooker, if you don’t have one.

Review: 3/5. I forgot, sorta, that I don’t like either the taste or texture of celery. Cajun… probably not the best choice for celery haters. I thought the slow cooker might help. It, uh, didn’t.

Update: the celery mellows in time and I like the jambalaya more after storing it for a few days. I still don’t like instant rice and overall the dish is still too… mushy for me. Also, after mellowing, it was no longer spicy. I had to add more Boondoggle seasoning and some tapatia. I’d eat it again, but it wouldn’t be my first choice.