Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
1 lb. andouille sausage or other cooked spicy sausage, cut into ½ inch slices
1 (28oz) can diced tomatoes
1 large onion, finely chopped
1 large green bell pepper, finely chopped
1 cup finely chopped celery
1½ cups low-sodium chicken broth
2 tsp. dried oregano
2 tsp dried parsley
2 tsp. Cajun seasoning ( or equivalent*)
1 tsp. cayenne pepper (or to taste)
½ tsp. dried thyme
1 lb. frozen cooked shrimp
4 cups cooked rice
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Directions: |
Directions:Combine all prepped ingredients but the shrimp and rice in a dutch oven or slow cooker. Cover and cook on low until chicken is cooked through, about 3 hours. Stir in shrimp, pressing them down into the stew and continue cooking until shrimp are heated through, about 30 minutes.
Serve over rice. Note: in traditional jambalaya, the rice is added to the pot and cooked with the stew, which is an option. I prefer serving the seafood stew over rice. Be sure to have plenty of sourdough on hand for sopping up the delicious juice. |
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Number Of
Servings: |
Number Of
Servings:approx 6 |
Preparation
Time: |
Preparation
Time:allow at least 4 hours |
Personal
Notes: |
Personal
Notes: I am always looking for tasty slow-cooker recipes and this one turned out really good. It should work well on stove top also at low heat. You can start by cooking onion, bell pepper and celery first in some oil before adding the rest. Either way, we really enjoyed this dish!
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