Robin's Delicious Crockpot Jambalaya |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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Here's another of Robin's fast and fabulous recipes, this time a yummy, spicy, full-of-shrimp-and -chicken jambalaya. You can adjust the heat in this meal by adjusting the amount of cayenne used. You can even leave out, if you wish. Ingredients:
2 (14 1/2 ounce) cans diced tomatoes |
1 chicken breast, diced into bite-sized pieces |
1 lb andouille sausage, sliced into pennies |
1 1/2 cups celery, chopped |
1 large onion, chopped |
1 large green pepper, chopped |
2 teaspoons dried oregano |
2 teaspoons cajun seasoning |
1 tablespoon cayenne pepper |
1 cup chicken broth |
1 1/4 lbs shrimp, cleaned and cooked (you can buy them this way) |
4 cups rice, cooked |
salt |
Directions:
1. Put the first 10 ingredients into your large crockpot and use a spoon to gently mix together.
2. Cover the crockpot and cook on LO for 3-3/4 hours. Now add to crockpot, the cooked shrimp and rice so they can heat up. Just before serving add salt to taste.
3. To serve: Spoon onto plates or soup bowls 6-8 and enjoy a hearty meal.
4. NOTE: You may wish to keep the rice separate from the jambalaya mixture. In this case, drop a spoon or two of rice into center of plate. Spoon jambalaya mixture around and over the rice.
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