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.
