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Colleen's Slow Cooker Jambalaya
September 23, 2007

I thought this was fantastic! I live in New Orleans and believe the taste to be authentic. Due to previous reviews about it being too runny, I drained the tomatoes (I used diced tomatoes with onion, celery, and green peppers). I omitted the pepper (my family doesn't like them), and added 4 or so cloves of sliced garlic (a must!). I used Tony Chachere's seasoning, and only 1/2 tsp. cayenne and I thought it was perfect, but some (like my mother-in-law who is very sensitive), might find it a big spicy (nothing a little sour cream on top won't fix :D). Finally, I planned on adding rice directly in the crock pot, but it turned out to actually be too dry (may be because it cooked for 9 1/2 hours), so I had to cook the rice separately, then stirred it in with about 1/2 cup of extra chicken broth. So easy, and so good!

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