Recently I was thinking about the restaurant Heaven on Seven in Chicago. It’s amazing Cajun food (for the North anyway) and they have some killer jambalaya. I thought it would be fun to try my best to make my own. I’m not going to pretend that I know much about the authenticity of southern cooking given my Minnesota roots and Chicago residency; however, this tasted pretty damn good to me.
Prep Time: 6 hours, 30 minutes
- 1 pound chicken breast
- 1/2 pound Chorizo, sliced
- 1 can (28 oz) of diced tomatoes
- 1 medium onion, chopped
- 1 green pepper, seeded and chopped
- 1 cup chicken broth
- 2.5 teaspoons of dried oregano
- 2 teaspoons of Cajun seasoning
- 1 teaspoon of hot sauce
- 2 bay leaves
- 2 cups of long grain white rice
- Pinch of parsley
Put chicken, Chorizo, diced tomatoes, onion, green pepper, chicken broth, oregano, Cajun seasoning, hot sauce, bay leaves in the slow cooker. Cook for 6-8 hours on low or 4 hours on high. Once the slow cooking is done, carefully drain the liquid. I used a cup and siphoned it out. Put rice in a separate pot and follow the rice cooking instructions; however, rather than add water, add the liquid from the Crock Pot. If you run out of liquid, use water for the remaining amount. I had enough liquid to not use any water. Once the rice has finished cooking, dump it into the Crock Pot and mix all ingredients together. Pull out the bay leaves and add a touch of parsley. Enjoy!
This makes a week’s worth of lunch and it’s delicious. I love the Chorizo – I’d add more next time! After eating it for a week, I didn’t grow sick of it, which is a good sign!