Callin' All Cajuns

It's been a fast-speed kind of fall. All of the sudden the leaves went from green to neon orange to covering my car. It got a little colder and my hair protests by splaying into tangles (damn you, static!). It's days like today that makes me want to come home to a big ol' pot of warm, spicy goodness that'll stick to your ribs.

Everyone's got a bit of Cajun in 'em. Ever seen Disney's version of Princess and the Frog?




Yes, even this far north in Kansas, we've all got a bit of the bayou in us. There's no better way to get a Cajun kind of fall without a little jambalaya - crockpot style!

Crockpot Jambalaya

You will need...
2 chicken breasts
2 turkey sausage links
1 bag of frozen shrimp, thawed with the tails pulled off
1 box of Zatarain's jambalaya rice mix
28oz. can of diced plum tomatoes
Tabasco sauce
3 tbsp dried minced onion flakes
1 cup chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp minced garlic
2 tsp Cajun seasoning (I used Tony Chachere's, but Slap Yo Mama is equally as good too!)
1 tsp cayenne pepper
1/2 tsp dried thyme

This recipe calls for a lot of spices but they are all meant for a purpose! 

Madame Crockpot. She has been with the family for generations and has given so much love, food and occasional body malfunctions. It happens. I started using a crockpot liner to help with the clean up. Love these! 

Take the chicken and cut into one-inch pieces. Set aside and make way for new meat. Yoo!

Le sausage. Looks more appetizing when it's cut up. I swear.

See? Cut into coins and set aside avec le poulet. (with the chicken. I'm using my French skills, can't you tell?)

Take the whole can of tomatoes and dump into the crockpot.

Add the chicken...

The sausage...

Next up, the seasonings! Start with a little minced onion flakes.

Oregano...

Are you channeling your Cajun mama now?

You should be.

She's telling you to go back in the swamp and ring that gator's neck for supper. 

Parsley...

Cayenne pepper for some heat!

A little bit of Tony Chachere's. This is the grand daddy of all spices! Trust me on this one guys.

Sprinkle in some thyme...

And freshly pressed garlic.

Stir ingredients to combine and get to know each other.

Let this go for about 4-6 hours, stirring occasionally. Go watch Princess and the Frog and get your inner-Cajun going. Maybe listen to a little Zedico music.

In the last 30 minutes of cook time, cook the Zataran's jambalaya rice mix separately according to instructions on the box. 

You'll also want to make sure the shrimp is completely unthawed and take off all the tails. We're making this easy to eat!

Once the rice has been cooked and shrimps have been detailed, throw both into the pot, and let it go for another 10-15 minutes so that the shrimp can warm up. 

Add a few shots of Tabasco.

I was feeling extra spicy so I put about 12-15 drops in.  

Hello, Louisiana!