Monday Munchies: Crockpot Jambalaya

Jambalaya is such a versatile thing; to be quite honest, you can add almost any kind of leftover you’ve got to this recipe and it will just get better and better.

The meat is also optional, although it’s not really “jambalaya” without it.  Jambalaya is almost a “chili,’ but not quite.

Ingredients:

8 ounces sausage, sausage links, or any other kind of meat your family likes – cooked and drained

1 cup chopped onion

1/2 cup chopped green pepper

1 minced garlic clove

1 15.5-ounce can kidney beans, drained

1 15.5-ounce can black-eyed peas, drained

1 14.5-ounch can diced tomatoes, drained

1 bottle Texas Chipotle Habanero Finishing Sauce

1 cup crushed tomatoes

3/4 cup water

3/4 teaspoon thyme

What to do:

Put everything in your crockpot, cover, set on “low,” send the kids off to school and go to work yourself.  When you get home that night, turn off the crockpot. Throw some cornbread in the oven.  When it’s done, call everybody in for supper.

IF there’s any left over, it’s even better the next day.