Slow Cooker Shrip Jambalaya |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
chicken, shrimp Ingredients:
450 g boneless skinless chicken breasts |
225 g chorizo, diced |
800 g diced tomatoes |
220 g onion, chopped |
120 g green bell pepper, seeded and chopped |
30 g celery, chopped |
1 cup fat free or reduced sodium chicken broth |
2 tsp dried oregano |
2 tsp cajun seasoning |
1 tsp hot sauce |
1 tsp bay leaves |
1/2 tsp dried thyme |
450 g shrimp, cooked |
Directions:
1. In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery and chicken broth. Stir in oregano, cajun seasoning, hot sauce, bay leaves and thyme.
2. Cover and cook on LOW for 7 hours or HIGH for 3 hours. Stir in the thawed shrimp, over and cook until the shrimp is heated through, about 5 to 10 minutes. Discard bay leaves and spoon mixture over cooked rice.
|
|