CrockPot Jambalaya
“Food for the body is not enough. There must be food for the soul.” – Dorothy Day
Stress Scale: ✅ | Prep time: 15 min | Total time: 4 hours 15 min | Servings: 8
INGREDIENTS:
8 oz. chik’n strips (I used Sweet Earth’s Mindful chik’n from the frozen aisle)
3 andouille sausage links, sliced (I recommend Tofurky brand)
½ cup quinoa (if you want to skip the quinoa, use 2 cups of brown rice total)
1 ½ cup brown rice
6 cups vegetable broth
1 vegan chicken bouillon cube, crumbled
14 oz. diced tomatoes
2 stalks celery, diced
2 bell peppers (any color), diced
1 yellow onion, diced
1 ½ T garlic, minced
2 T Creole spice, divided
2 bay leaves
Salt and pepper to taste
DIRECTIONS:
Turn crockpot to high.
Add all ingredients to the crockpot, except chik’n and sausage. Mix. Let it start cookin’.
Rub chik’n with 1 T creole spice. (Special notes: I let mine defrost a bit before rubbing. Depending on your chik’n, you may need to add 1 t of water to help rub adhere.) Let sit out for 30 mins. Then add to crockpot.
After 3 ½ hours of cooking, add sausage.
After 4 hours of cooking, remove bay leaves (if you can find them).
Serve it up!
TIP: This recipe is fairly mild. Want to amp it up? Add more creole spice or some cayenne pepper.