Yesterday, I woke up ridiculously early, at around 2am. I wanted to get/find the right position so I tossed and turned waking up Erik in the process. Poor thing, he ended up not falling asleep until about 3:30am- ish…more like as soon as I got out of the bed. I tried to lay there as still as I could for a couple of hours until I finally gave up and started working on finishing the model ship. To cut the story short, I was asleep by 4 in the afternoon. I woke up at around 9pm only to find him cooking the Jambalaya Beans & Rice instant mix. Meal in a box, yet still delicious. Anyways this is the leftover from last night’s dinner.
Ingredients: 1 bag (12 ounce size) frozen deveined shelled cooked small shrimp/sausage of your choice, 1 medium onion, chopped, 3/4 pound boneless skinless chicken thighs, cut into quarters, 1 clove garlic, finely chopped, 1 medium green bell pepper, chopped
2 dried bay leaves, 1 can (15.5 ounce size) red beans, drained, rinsed, 1 can (6 ounce size) tomato paste, 1 can (14.5 ounce size) garlic-seasoned diced tomatoes, undrained, 1 teaspoon sugar, 3 teaspoons dried Creole seasoning, 1/2 pound precooked kielbasa, halved lengthwise, cut into 1-inch-thick slices, 4 cups uncooked instant white rice, water, cheese (optional)
Place bag of frozen shrimp in refrigerator to thaw. In 3- to 4-quart slow cooker, layer onion, chicken, garlic, bell pepper, bay leaves, beans, tomato paste, tomatoes, sugar and Creole seasoning.
Cover; cook on Low setting 6 to 8 hours.
About 35 minutes before serving, remove and discard bay leaves. If necessary, remove tail shells from thawed shrimp; gently stir shrimp and sausage into chicken mixture.
Increase heat setting to High; cover and cook 20 to 30 minutes longer or until shrimp and sausage are thoroughly heated.
Meanwhile, cook rice in water as directed on package. Serve meat mixture over rice. If desired, serve with red pepper sauce.
recipe taken from http://www.cdkitchen.com