"Hunger is the best sauce in the world."--Cervantes

Slow cooker jambalaya Recipe

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This recipe for Slow cooker jambalaya, by , is from The Watson Family Cookbook and Memories Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Watson
Added: Friday, June 20, 2008

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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