You’re going to love this slow cooker recipe from Kate! It’s perfect comfort food for fall and winter.
We’re having a beautiful fall here – cool mornings that turn into warm afternoons and so many gorgeous leaves. I’ve been spending a lot of time outside so I’ve been adapting some of my favorite stove-top dinners into slow cooker meals to make dinner easier. This is a meal I’ve been making forever but I’d never tried it in the slow cooker because I wasn’t sure how the rice would come out.
It was great! And so easy – a dump and go, my favorite kind of slow cooker recipe. It starts with the trinity of all jambalaya recipes – onion, celery and garlic – and then adds a few more simple ingredients to make a great dish. The flavors here are just a little spicy – if you like things more mild you can decrease the amount of chili powder. And if it starts to thicken up too much, you can stir in some additional chicken stock.
Ready to get started? Here’s what you’ll need:
- 1 yellow onion, diced
- 1 clove garlic, minced
- 1 celery stalk, diced
- 1 medium red bell pepper, diced
- 2 cups cups crushed tomatoes
- 1 1/2 cups chicken stock
- 1 tsp. chili powder
- 1 tsp. Cajun seasoning
- 3/4 cup uncooked brown rice
- 1 lb. precooked Andouille sausage, coin sliced
- In the slow cooker, stir together the onion, garlic, celery, red pepper and spices. Stir in tomatoes and broth. Stir in brown rice until thoroughly combined. Fold in sausage.
- Cook on low for 7-8 hours.
Kate is a home cook and mom from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.