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In my house, Food Fit for a King means one thing.
Seafood. 
Joe loves seafood. Crabs, scallops, clams, shrimp, and fish. He loves it all.
In preparing to write this post, I asked him what I could make him for a special Father’s Day feast.
“Uh, I dunno,” he answered.
Every single time I asked.
I thought about making him a seafood stew, but I wasn’t sure I could handle it. Seafood isn’t really my thing, and all that aroma would make me gag.
Then I remembered that Joe likes jambalaya. There is a restaurant here that serves a spicy jambalaya over rice, and it is the only thing Joe ever eats there. He savors every bite, and he always saves half of it for later.
Jambalaya!
It sounded easy enough, and it wouldn’t have a super fishy smell.
I have a confession to make, Dear Reader.
I don’t handle raw meat. I don’t cook it; I don’t touch it. Not ever.
I was a vegetarian for more than ten years, and I still eat little meat. It’s not my favorite thing.
For the sake of convenience and family harmony, I eat whatever Joe cooks, and he eats whatever I cook. Eggs, poultry, red meat, beans – we each eat whatever the other makes.
One of the reasons that I picked jambalaya is that I could use a can of pre-cooked chicken, smoked kielbasa, and frozen shrimp.
Perfect! A meaty dish for Joe without making myself nauseous.
| Spicy Slow Cooker Jambalaya |
- 1 can of shredded chicken
- 1 pound smoked kielbasa, sliced
- 1 28-ounce can diced tomatoes with mild green chilies
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1/2 cup chicken broth
- 1/2 cup Holland House white cooking wine
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 3 teaspoons Creole or Cajun seasoning (you can make your own with this recipe)
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 pound frozen cooked shrimp
- Combine everything except shrimp in a large slow cooker.
- Cover and cook on low for 7-8 hours or high for 3-4 hours.
- Add shrimp and cook an additional 30 minutes, until heated through.
- Serve over your favorite rice. (You can replace 1/3 of the cooking liquid with Holland House white cooking wine for extra flavor.)
Holland House Cooking Wine
I like adding a splash of cooking wine into all sorts of meals, especially soups and sauces and stir fries.
Note that Holland House wines contain salt, so adjust the salt in your recipe accordingly.
You can learn more about using cooking wines at Holland House Facebook page.
Honoring the Man They Call Daddy
This is part 2 in our series. Make sure you visit these blogs for more ideas of Food Fit for a King -
adapted from this recipe
I am working as a Blogger Advocate with Mizkan over the next few months. I was compensated to use and write about Holland House cooking wines. All opinions are my own.
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{ 6 comments… read them below or add one }
I’m gonna try this. Thanks!
Well I do love meat but I detest shellfish. I can’t even wash the pot it has been cooked in and when at a restaurant with my guy who loves it I usually eat with my hand up by my nose to block the smell. Ugh. Only shellfish though because I like salmon, halibut etc.
My 24 year old son can’t eat meat if he sees it in the raw state first. If he sees our medium cooked steaks he can’t eat his well done one.
Sounds like a wonderful meal, but I could not call it jambalaya with a clear conscience. My husband and I are from South Louisiana, and he is from the self-proclaimed Jambalaya Capital. Jambalaya is never served over rice. It IS the rice (and meat, etc.). There’s no “sauce” with jambalaya. That said, I’m sure it’s a wonderful meal.
Really? What do you mean, it IS the rice? Is the rice cooked in it?
Also, for authentic jambalaya, do you cook it until the sauce is gone? Do you not add any liquid?
I’ve never seen jambalaya without a sauce and not served over rice, but I’m from Pennsylvania where we have our own version of just about everything.
Thank you so much for the explanation! Would it be jambalaya if I put the rice in the slow cooker at the beginning?
Hi I am also a native of South La. Yes, rice is cooked with all of your ingredients in an authentic jambalaya and we traditionally use andouille sausage. You definitely don’t cook it until the sauce is gone, don’t want it to be dry. The more Creole version uses tomatoes where as Cajun version doesn’t. Your recipe still looks great!
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