Easy Paella recipe on the grill.

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CrockPot Jambalaya
Prep time: little over an hour. More if you're making sure the wine's good enough.
INGREDIENTS:
1 pound chicken breasts, boneless
12 ozs. sausage, sliced
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
3 cloves garlic, very finely chopped
28 oz. crushed tomatoes with chilis
1 cup chicken broth
1/2 cup dry white wine
2 tsp fresh oregano
most of a bunch of fresh parsley, chopped all to dickens
2 T Cajun seasoning
1 T cayenne pepper
2 T diced jalapenos
1 pound raw shrimp, peeled, deveined. Tail or not is up to you.
A whole lot of rice, precooked.
DIRECTIONS
Slice up the sausage and brown it. Remove from pan and use sausage drippings to brown chicken. Cut chicken up into cubes, add to bowl with sausage.
Saute the onion, carrot, and celery. Add to bowl with meats.
Add parsley, garlic, and oregano to bowl. (If you're doing this at night so as to throw everything in the crockpot in the morning, stick the bowl in the fridge, you're done till tomorrow.)
(in the morning) Into the crockpot: wine, chicken broth, jalapeno, tomatoes, and contents of the bowl, then the Cajun seasoning and cayenne pepper. Mix it up, turn on the pot (6 - 8 hours on low, 3 - 4 hours on high), come back later.
Add shrimp a half hour before serving.
End result: a mostly full 5-quart crockpot.
(this one is entirely my own creation after reading about 47 jambalaya recipes online, took the best of each, translated for crock pot, and spiced until my MIL looked at the recipe and asked me who exactly I was trying to kill. Whatta wimp. As for the rice: I have a tiny little ricemaker, it puts out about 2 cups of rice at a time, and that's enough for 2 cups of jambalaya. I freeze the rest of the jambalaya in single servings. If you have no particular need or place to put 5 quarts of jambalaya, cut everything in this recipe by a half or two-thirds)

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