Jambalaya (Crock Pot)

25 Jan

12 ounces boneless skinless chicken breasts
1 1/2 cups green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 (14 ounce) can whole tomatoes
1/3 cup tomato paste
1 can (15 oz) beef broth
1 tablespoon parsley
1 1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 lb shelled raw shrimp
3 cups cooked rice

jambalaya

– Cut chicken into 1 inch pieces.
– Put all ingredients (EXCEPT shrimp and rice) in crockpot.
– Cover; cook on low for 8 hours.
– Add shrimp the last 20 minutes of cooking.
– Stir in rice before serving.

I used two cans of chicken breast as we didn’t have any packaged chicken, and it turned out really well. I stirred a tablespoon of sour cream into my serving.

Makes about six generous servings.

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