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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 11 |
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During chilly months, I fix this jambalaya at least once a month. Itâs so easyâ¦just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish.Cindi Coss, Coppell, Texas Ingredients:
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (14-1/2 ounces) beef or chicken broth |
1 can (6 ounces) tomato paste |
3 celery ribs, chopped |
2 medium green peppers, chopped |
1 medium onion, chopped |
5 garlic cloves, minced |
3 teaspoons dried parsley flakes |
2 teaspoons dried basil |
1-1/2 teaspoons dried oregano |
1-1/4 teaspoons salt |
1/2 teaspoon cayenne pepper |
1/2 teaspoon hot pepper sauce |
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
1 pound johnsonville® smoked sausage, halved and cut into 1/4-inch slices |
1/2 pound uncooked medium shrimp, peeled and deveined |
hot cooked rice |
Directions:
1. In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage.
2. Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Yield: 11 servings.
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