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Slow Cooker Hearty Jambalaya (NEW)

1 can (28 oz) diced tomatoes, undrained

1 Pound cooked andouille sausage links, cubed

1/2 Pound boneless skinless chicken breasts, cut into 1-inch cubes

1 can (8 oz) tomato sauce

1 Cup onion, diced

1 Small sweet red pepper, diced (optional)

1 Small green pepper, diced (use 1 medium-large if no red pepper)

1 Cup chicken broth

1 ribs celery with leaves, chopped

2 Tablespoons tomato paste

2 teaspoons dried oregano

2 teaspoons Cajun 023 Pleasoning

1 1/2 teaspoons garlic, minced

2  bay leaves

1 Teaspoon Frank's Red Hot

1/2 Teaspoon dried thyme

1 Pound cooked medium shrimp, peeled, deveined and detailed

  hot cooked rice

 

 

In a 5-quart slow cooker, combine all ingredients EXCEPT shrimp and rice. Cover and cook on Low for 6-7 hours or until chicken juices run clear. Stir in shrimp. Cover and cook for 15 minutes longer or until heated through. Discard bay leaves. Serve with rice.

 

8 servings.