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Slow cooker jambalaya Recipe

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This recipe for Slow cooker jambalaya is from The Watson Family Cookbook and Memories Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. boneless skinless chicken breats,cut into 1-inch cubes.
1/2 lb andouille sausage,diced
1(28 0z.)can diced tomatoes
1 medium onion,chopped
1 green bell pepper,seeded and chopped
1 stalk celery,chopped
1 cup reduced-sodium chicken broth
2 tsp. diced oregano
2 tsp. cajun or creole seasoning
1 tsp. hot sauce
2 bay leaves
1/2 tsp. dried thyme
1 pound frozen peeled and cooked shrimp,thawed
2 cups cooked rice
Directions:
Directions:
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.cover,and cook on low for 7 hrs. or on high for 3 hrs.stir in thawed shrimp,cover and cook until the shrimp is heated through,about 5 minutes.discard bay leaves and spoon mixture over cooked rice.

 

 

 

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