Josh & Christa's Awesome Jambalaya, Good Job!
Ready In: 2 hrs 5 mins
Serves: 4-8
Ingredients
- 1 (15 ounce) can garbanzo beans
- 1 (15 ounce) can black beans
- 1 (11 ounce) can mexicorn (corn & pepper mix)
- 1 (14 ounce) can chicken stock
- 1 (1 7/8ounce) package Lipton Onion Soup Mix
- 5 pieces okra
- 1 link kielbasa
- 1 anaheim chili (or any mild chili pepper)
- 2 teaspoons cajun seasoning
- garlic powder (to taste)
- cumin (to taste)
- rice (prepared, to be served over)
Directions
- Add garbanzo beans, black beans, mexicorn, chicken stock, onion soup powder and half a can of water to the crock pot.
- Cut okra into rings.
- Slice kielbasa in half lengthwise and then cut across to make little half circles. Don't make them too thin, you want a good bite size piece.
- Slice pepper into lengthwise quarters and then slice into small strips. Remember to remove the seeds.
- Add the okra, kielbasa and pepper to the crock pot.
- Add the spices and give it a stir.
- Cook on high for about 2 hours. You don't have to worry about under cooking here since everything can be eaten as is. You're mainly heating everything through and getting all the flavors to marry up.
- Serve over rice.
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