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Prep Time: 20 Minutes Cook Time: 460 Minutes |
Ready In: 480 Minutes Servings: 6 |
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I got this recipe from the local hospitals newsletter. I have always made boxed versions of jambalaya, so gave this a shot. We loved this and I hope you do too. You can increase the heat as wanted but for us its perfect, with hot sauce on the table. I serve this with pinto beans, cornbread and fresh fruit. NOTE: This is more like a stew served over rice. Ingredients:
12 ounces boneless skinless chicken breasts |
1 medium onion |
4 garlic cloves |
5 ounces tomato paste |
14 1/2 ounces canned tomatoes |
10 ounces water |
1 teaspoon oregano |
1/2 teaspoon hot sauce |
1 medium green pepper |
3/4 cup thinly sliced celery |
1 beef bouillon cube |
1 1/2 teaspoons dried basil |
1 teaspoon dried parsley |
1/3 lb small shrimp, peeled and deveined |
3 cups long grain white rice, cooked |
Directions:
1. Cut the chicken into 1 inch pieces.
2. Slice the onion, green pepper and celery.
3. Crush the garlic and the canned tomatoes.
4. Add all ingredients except for the shrimp and rice into a crockpot.
5. Cover and cook on low for 8 hours.
6. Add shrimp to crockpot during last 15 to 30 minutes of cooking.
7. Serve over rice.
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