Freezer Crock Pot Meals: Jambalaya

Freezer Crock Pot Jambalaya

With the colors and excitement of Mardi Gras around me, I felt inspired to make some jambalaya.

It’s been on my To Do list for awhile, and I really haven’t been keeping up with making new Freezer Meals anyway, so it felt like great timing.

Technically Mardi Gras had already passed when I made it, but it is a warmly spicy and flavorful dish that’s a comforting {and super easy} meal anytime.

Why is it so easy?  As you can see in the pictures below, everything gets thrown into one freezer bag, and then the contents of that freezer bag later get thrown into a crock pot.  Done.

It’s best with rice, but that’s also something you can make ahead of time and have stored in the fridge.

Freezer Crock Pot Jambalaya

Freezer Crock Pot Jambalaya

Freezer Crock Pot Jambalaya

I typed up my recipe with the ingredients measured out for one meal:  one freezer bag portion that serves 4.

However, you can see that I actually made two.

And if chicken hadn’t been so expensive when I was in the mood for this, I would have made even more.

Freezer Crock Pot Jambalaya

Once you put all of the ingredients in the bag, you freeze it overnight while it’s flat.

I like to put mine on top of pizza boxes or baking sheets, or something else smooth, because if you freeze them right on wire shelves, they’ll have little bumps on one side.  That doesn’t hurt the recipe, but it takes up waaaay more space in the freezer.

And the whole point is that you can stack these frozen meals vertically or horizontally without them taking up much space.

Freezer Crock Pot Jambalaya

And when you’re ready to eat, you just pull a bag out of the freezer and dump the contents into the crock pot.

I run mine under some warm {not hot} water in the sink for just a couple of minutes, to help break the large chunk into a few smaller chunks.

You can throw it right in the crockpot when it’s still completely frozen, it just fits better in smaller chunks.

Oh, and as you can see in the photos, there’s an excess of broth.  It will look wet when you first put it into the bowl, but once you stir in a scoop of rice, the rice will soak up most of the liquid.

So the finished product is not as soupy as it appears when still in the crock pot.

Feel free to adjust the seasonings to your own taste!  I like my food spicy, and though the heat was strong, I didn’t think it was too much.  But you can just use less hot sauce or a milder sausage if you prefer.

Freezer Crock Pot Jambalaya

Freezer Crock Pot Jambalaya

Ingredients:
14 to 16 oz. boneless, skinless chicken breast
8 oz. Andouille sausage
1 (28 oz.) can diced or petite diced tomatoes
1 medium to large sweet onion, diced
1 green bell pepper, diced
1 cup chicken or beef broth
2 garlic cloves, diced
2 bay leaves
2 teaspoons Cajun seasoning
1 teaspoon dried oregano

Prepare a gallon freezer baggy by writing today’s date and the instructions on it. Set aside.

Cut chicken into 1-inch cubes. Cut sausage into slices or dice it.

Put chicken and sausage into a one gallon freezer baggy. Add the rest of the ingredients to bag. Seal bag, squeezing out as much air as possible. Place the bag into the freezer on a flat surface, like a baking pan, to freeze overnight. Once frozen, you can store the bags upright.

When you’re ready to cook, remove baggy from freezer and run under warm water just long enough to break the contents into a few smaller pieces, about 2 minutes. Pour contents into crock pot and cook on low for 7 to 8 hours or on high for 3 hours. Discard bay leaves before serving.

Serve with rice. Serves 4.

INSTRUCTIONS FOR BAG: Jambalaya ~ Cook on high 7-8 hours / low 3 hours ~ Serve with rice ~ Date

NOTE: This recipe makes one freezer bag portion but is easily doubled or tripled, making it easy to assemble multiple meals at one time, like you see in the photos.

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To print the free PDF copy of the recipe, click here:  Freezer Crock Pot Jambalaya

Enjoy!

Roaming Rosie Signature

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