Jambalaya

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After watching all the Mardi Gras specials on television in February, we got really hungry for some cajun cookin’. As I mentioned in a previous post, since I’ve been pregnant, I’ve been trying out some recipes that are easier to make and slow-cooker friendly. You’re sure to not be disappointed with this jambalaya recipe, y’all!

 

Ingredients:
  • 2 lbs boneless, skinless chicken thighs
  • 1 lb smoked sausage (cut into 2-inch slices)
  • 1 large onion, chopped
  • 1 large green pepper, seeded and chopped
  • 3 stalks celery, chopped
  • 1 28oz can diced tomatoes with juice
  • 3 cloves garlic, minced
  • 2 c chicken broth (we use low sodium)
  • 1 T Great American Spice Company Jambalaya Seasoning
  • 1 t Great American Spice Company dried thyme
  • 1 t Great American Spice Company dried oregano
  • 1 lb extra large shrimp, peeled and deveined
  • 1 3/4 c long-grain rice

Preparation:

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme, and oregano in a large (5 quart) slow cooker. Cook on low for 5 hours. Raise heat to high and add rice 1 hour prior to serving and add shrimp half hour prior to serving.

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