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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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1/23/2009

Crock Pot Jambalaya

2 pounds boneless skinless chicken cut into 1 inch pieces (recipe calls for 1 pound, but I am subbing 2 because I am skipping the shrimp)
1 pound Andouille Sausage, sliced
28 oz can diced tomatoes with juice
1 onion, chopped
1 green pepper, chopped
1 cup celery, chopped
1 cup chicken stock
2 tsp oregano
2 tsp parsley
2 tsp cajun seasoning
1 tsp cayenne pepper
1/2 tsp thyme
1 pound cooked shrimp (gasp! not using)

In a crock pot, mix the chicken, sausage, tomatoes with juice, onion, green pepper, celery and broth. Season with oregano, parsley, cajun seasoning, cayenne pepper and thyme.

Cover and cook on low 7 to 8 hours or on high for 3 to 4 hours.

Stir in the shrimp during the last 30 minutes of cook time.

Serve over your favorite rice.

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