CrockPot Jambalaya

“Food for the body is not enough. There must be food for the soul.” – Dorothy Day 

Stress Scale: ✅ | Prep time: 15 min | Total time: 4 hours 15 min | Servings: 8

INGREDIENTS:

• 8 oz. chik’n strips (I used Sweet Earth’s Mindful chik’n from the frozen aisle)

• 3 andouille sausage links, sliced (I recommend Tofurky brand)

• ½ cup quinoa (if you want to skip the quinoa, use 2 cups of brown rice total)

• 1 ½ cup brown rice

• 6 cups vegetable broth

• 1 vegan chicken bouillon cube, crumbled

• 14 oz. diced tomatoes

• 2 stalks celery, diced

• 2 bell peppers (any color), diced

• 1 yellow onion, diced

• 1 ½ T garlic, minced

• 2 T Creole spice, divided 

• 2 bay leaves

• Salt and pepper to taste

DIRECTIONS:

1. Turn crockpot to high.

2. Add all ingredients to the crockpot, except chik’n and sausage. Mix. Let it start cookin’. 

3. Rub chik’n with 1 T creole spice. (Special notes: I let mine defrost a bit before rubbing. Depending on your chik’n, you may need to add 1 t of water to help rub adhere.) Let sit out for 30 mins. Then add to crockpot.

4. After 3 ½ hours of cooking, add sausage.

5. After 4 hours of cooking, remove bay leaves (if you can find them).

6. Serve it up!

TIP: This recipe is fairly mild. Want to amp it up? Add more creole spice or some cayenne pepper.