"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Slow Cooker Jambalaya Recipe

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This recipe for Slow Cooker Jambalaya, by , is from GEBC Mothers of Preschoolers 2010-2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Vallone


1 pound boneless, skinless chicken breasts cut into 1 inch cubes.
1/2 pound andouille sausage, diced
1 (28 ounce) can of 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 dried oregano
2 tsp Cajon 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

In slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery and chicken broth. Stir in oregano, Cajon seasoning, hot sauce, bay leaves and thyme.
Cover and cook on LOW for 7 hours or on HIGH 3 hours. Stir in thawed shrimp, cover and cook until the shrimp are heated through about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.




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