Crockpot Slow Cooker Jambalaya

A mere 14 days until Christmas & I'm reflecting on the joys of holiday shopping.  Although I started shopping a month ago I've already missed the boat on the oversize sock monkey that my daughter saw in a Black Friday ad. Which has now lead me to scouring Craigslist for a used ipod.

As a buyer,  Craigslist can be a gamble.  In the past I've replied or called on items never to receive a phone call back. Last night I left a message and heard back within 10 minutes. But its always an awkward call. The seller fishing for info to see if you're a flake & the buyer asking all the "right" questions and hoping that one is not talking to a criminal.

I'm guessing that she won't miss the grande sock monkey once she opens up the ipod that I overheard her brother telling her that she probably won't get this year. He can be such a realist & in some ways he was almost right. She was just a sock monkey away from the ipod.

All good monkeys eat their soup & today I offer a west coast version of Jambalaya

Crock pot/ Slow Cooker Jambalaya

• 2 cups black eyed peas (I used frozen)
• 14 ounces sliced beef sausage
• 2 cups mixed veggie (I used frozen)
• 1 green pepper, diced
• 1/2 onion, diced
• 4 cups chicken broth
• 1 12 ounce can tomato sauce
• 2 teaspoons cajun seasoning
• 2 teaspoons oregano
• 2 teaspoon basil 
• a few dashes of hot sauce
• 4 chicken thighs
• 8 cups (cooked) brown rice

Mix all ingredients (except rice)  in the crock pot & set on High for 4 hours. Cook rice, place rice in the bottom of each serving bowl. Remove chicken thighs and with 2 forks tear into shreds then place back in the crock pot. Place jambalaya on top of the rice and serve.

Serves: 8