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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Meaty Slow-Cooked Jambalaya Recipe

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This recipe for Meaty Slow-Cooked Jambalaya is from Godfrey Family Cookbook, 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- 28 oz. diced tomatoes, undrained
1 c. reduced sodium chicken broth
1 green pepper, chopped
1 onion, chopped
celery, chopped
4 garlic cloves, minched
2 tsp. cajun seasoning
2 tsp. parsley flakes
1 tsp. dried basil
1 tsp. dried oregano
¾ tsp. salt
½ to 1 tsp. cayenne pepper
2 lbs. boneless chicken thighs, cut into 1 in. pieces
2 lbs. uncooked shrimp
8 c. cooked rice (white or brown)
1 pk. sausage
Directions:
Directions:
In large bowl, combine the diced tomatoes, chicken broth, green pepper, onion, celery, garlic cloves, cajun seasoning, parsley flakes, dried oregano, salt and cayenne pepper.
Place chicken and sauage in a 6 qt. slow cooker.
Pour tomato mixture over top.
Cook covered on low until chicken is tender; 7-9 hours.
Stir in shrimp.
Cook covered until shrimp turn pink, about 15-20 minutes.
Serve with rice.

 

 

 

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