Jambalaya

Use all or any combo of the following:

1/2 # boneless, skinless chicken breasts, diced into 1" cubes

1/2 # andouille sausage, halved and slinced

2 slices bacon

1/2 # shrimp, cleaned and tails removed



With:

1-14 oz can of tomatoes, diced, with juice

1 onion, diced

1 green bell pepper, diced (sub red or yellow if green makes you squeamish)

2 stalks celery, chopped

1 c. fresh or frozen okra, sliced

2 c. chicken stock

1 c. beef stock

1 t dried oregano

2 t dried parsley

2 t Cajun seasoning(cayenne pepper, black pepper, paprika, onion and garlic powder)

1 t cayenne pepper or ancho chilies or powder if you want it less spicy and more smokey

1/2 t dried thyme (sub fresh if you have it!)

2 bay leaves

1/4 t sage

1 t baking soda or sugar to balance out some of the acidity



Garnish with chopped green scallions

Serve over rice of choice or with cornbread, or both



Crank up slow cooker to hot and add bacon, sausage, onion and celery. Let cook until fat is mostly rendered. This can also be done much more quickly in a pan and then just transfer to slow cooker. Add everything else except for shrimp and scallions if you're using them.Stir well. Cook high for 4-5 hours of on low for 6-8 hours. If using shrimp, then turn to high and add, cooking 20-30 minutes or until just cooked through, then serve and enjoy!

If you cook this in a dutch oven or soup pot, then saute bacon until rendered, and remove the meat, leaving the fat. Saute the onions, peppers, and sausage until translucent and starting to brown and crisp. Add other ingredients as before, stirring well. Cover and cook in 350 degree F oven if a dutch oven or bring to a light boil, then turn down to a simmer in a soup pot on the stove top. Stir occasionally, simmering for 2-4 hours, making sure it doesn't burn.

Note: You can just use water and sub no msg/low-sodium chicken, beef, and or ham flavoring instead of stocks if you wish.