Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can beef broth
1 (8-ounce) can tomato paste
2 bay leaves
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon Tony Chachere's Creole Seasoning
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 celery ribs, chopped
4 cloves garlic, minced
1 pound Andouille sausage or use kielbasa, cut into slices
2 chicken breasts, cut into 1-inch pieces
1/2 pound shrimp, peeled and deveined
1 1/2 cup white rice
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Directions: |
Directions:Combine 1st 12 ingredients in a 6-quart slow cookerand stir to combine.
Add onion, green pepper, celery, garlic, sausage, and chicken. Stir to combine.
Cover crock pot and cook on LOW 4 to 5 hours.
Set a larger strainer/sieve over a large bowl and pour about 75% of liquid in the crock pot through strainer. You should have about 3 cups to cook the rice in. Add water to get 3 cups if necessary.
Return all solids to crock pot. Stir in shrimp. Cover crock pot and cook on LOW 30 minutes.
Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to package directions.
Add cooked rice to slow cooker and mix in. Serve. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15 minutes |
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