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Ingredients:
- 1 pound Boneless, Skinless Chicken Breasts (diced)
- 1 pound Andouille Sausage (sliced)
- 1 large Onion (diced)
- 1 large Green Bell Pepper (diced)
- 3 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 1 can (14.5 oz) Diced Tomatoes
- 2 cups Chicken Broth
- 1 cup Long Grain White Rice
- 2 teaspoons Creole Seasoning
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- Salt and Pepper (to taste)
- Chopped Green Onions (for garnish)
Instructions:
- Brown the Meat:
- Heat oil in a large skillet over medium-high heat. Brown the chicken pieces and sausage slices until lightly golden on all sides. This adds depth of flavor.
- Transfer to Crockpot:
- Add the browned chicken and sausage to the crockpot, spreading it evenly on the bottom.
- Add Vegetables and Seasonings:
- Add the diced tomatoes (with juice), onion, bell pepper, celery, and garlic to the crockpot. Stir well.
- Pour in Broth and Rice:
- Add chicken broth and rice, stirring to ensure the rice is covered by the liquid.
- Season and Cook:
- Sprinkle in Creole seasoning, thyme, and oregano. Stir gently and cover. Cook on low for 4-6 hours, or until the rice is tender and liquid is absorbed.
- Adjust Seasoning and Serve:
- Taste the Jambalaya and adjust with salt and pepper as needed. Serve hot, garnished with fresh chopped green onions.
