My inspiration came from two things really; which may or may not be related in this little head of mine. First off, it was Fat Tuesday last week (aka: Mardi Gras), which makes me miss the great food I had in my all too short trip to New Orleans back in 2002. Secondly the inspiration came from trying to convince Kevin Saturday night that maybe we should consider moving to New Orleans in a couple of years.
His response? “No.”
His reason? “Heat, Humidity and Hurricanes.”
Which beat my reason of, “you can drink booze in the streets.”
While my reason doesn’t really hold up real well to his reasons, it still doesn’t quench the desire to do it. Not to mention I have a couple of years to wear him down to the idea (Wah HA HA (evil laugh)).
SO YES! This does bring us down to the entry itself, which is Jambalaya via crock-pot (told you I was lazy!).
Here are the ingredients to make Jambalaya via crock-pot. The recipe also calls for shrimp but since I don’t eat anything that comes from the sea, it was omitted. Feel free to add as many of the poop-shoot crustaceans as your heart’s desire if you make this yourself.
No poop-shoot crustaceans needed.
First thing first was to cut up the chicken and sausage. Except for the sausage was fresh from the butcher so slicing wasn’t an option. For those who are vegetarians, please look at the below picture NOW. The rest of you…man, did the meat and fat and whatever else they shove in sausage just ooze out. Even I, who loves red meat more than I really should, had trouble stomaching the bloody red sausage boogers that were inside. I ended up throwing in the sausage whole with the thought that I would just cut them up later.

Hi Vegetarians! Welcome back.
Salmonella anyone?
Oh sorry vegetarians. Here’s another picture to get over the last one.

After the meat was cut up, in went the green pepper and onions. Yes, (to those who know me well) I also detest onions. Which is why I cut the onions so huge that there would be no problems whatsoever in picking them out. I also added the stewed tomatoes, white wine, chicken broth and spices.
After that….well, it was the crock pots turn.
Crock-pot in kitchen 2 PM
Since we have 5 hours to kill until the crock-pot is done, let me tell you about our crock-pot. Kevin and I got our crock-pot at Kohl’s last year for $25. I was excited to use the crock-pot so we went to the store right away and got some meat, potatoes, and carrots to make a pot roast. I hurried through cutting up all the veggies and meat and turned on my ‘crock’ for the very first time. I burned my fingers, as I didn’t know the outside got so freakin’ hot. I watched the ‘crock’ cook for at least 15 minutes thinking that maybe I had a magical crock-pot that actually cooked a 6-hour roast in 20 minutes. I was excited. I was thrilled. I was…really not in the mood for pot roast.
After cooking and smelling the pot roast for 6 hours it was time to eat it. Except I didn’t want to. In fact, I don’t think there was anything I would LEAST want to eat (except onions and things from the sea)(and maybe mushrooms and mustard)(and eggplant)(yes, I’m impossible). But I forced myself to eat my crock-pot pot roast. And I forced myself to eat it the next day too. After that, I put away the crock-pot in disgust and haven’t taken it back out again until…now.
…OH HEY! The jambalaya is done! Fast 5 hours, huh?
Crock-pot in kitchen 7 PM
A little rice and viola! Jambalaya!
It really does taste better than it looks.
The jambalaya turned out pretty good and it was a heck of a lot easier to do than the gumbo I tried making last year. Little word to the wise, if you do try crock-pot jambalaya, make sure to remove the food from the crock-pot when it’s done. We failed to do this and ended up with over-cooked mush for leftovers the next day; though at least the mush was better than the pot roast that I never wanted.


