Slow Cooker Jambalaya
We love the flavor of this wonderful Jambalaya. The original recipe called for a 28 ounce can of diced tomatoes, but it was more like soup. I reduced the tomatoes, but you can always add more, if you'd like it more saucy. Scoop a cup of rice in your bowl and top with Jambalaya.
Dovetailing tip: Use the already-cooked rice from Meal 1. Adding 2 tablespoons of water, heat the rice on low in a covered saucepan on the stovetop, a few minutes before serving.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | skinless, boneless chicken breast halves - cut into 1 inch cubes |
| 1 pound | andouille sausage, sliced |
| 1 (14 1/2-ounce) can | diced tomato with juice |
| 1 | large onion, chopped |
| 1 | large green bell pepper, chopped |
| 1 cup | chopped celery |
| 1 cup | chicken broth |
| 2 teaspoons | dried oregano |
| 2 teaspoons | dried parsley |
| 2 teaspoons | cajun seasoning |
| 1 teaspoon | cayenne pepper |
| 1/2 teaspoon | dried thyme |
| 1 pound | frozen cooked shrimp without tails |
Directions:
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
Source: allrecipes.com
