Friday, January 17, 2014
I would put the pepper and bay leaves in a mesh bag. And trade out the sausage for Turkey sausage. But I am sure this would be tasty. Also the rice would have to be brown, not white. And this surely would be something I could eat!
Slow Cooker Jambalaya
1lb chicken breast halves cut into 1 inch cubes
1lb andoille sausage, sliced
1 cup uncooked long grain rice
1 28oz can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 1/2 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 bay leaves
2 teaspoons Cajun or Creole seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2lb medium shrimp, shelled and deveined.
In a slow cooker, mix together all ingredients except for the shrimp.
Cover and cook on low for 7 to 8 hours, or 3 to 4 hours on high. 40 minutes before serving, stir in the shrimp. Continue to cook for the remaining 40 minutes or until the chicken is cooked through and the shrimp and has turned pink, then before serving remove bay leaves. Serve hot with slices of lime, and add Tabasco sauce if desired.
Recipe adapted from Betty Crocker