Jambalaya : Slow Cooker

jambalaya

Jambalaya

Slow cooker

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (14-1/2 ounces) beef or chicken broth

1 can (6 ounces) tomato paste

3 celery ribs, chopped

2 medium green peppers, chopped

1 medium onion, chopped

5 garlic cloves, minced

3 teaspoons dried parsley flakes

2 teaspoons dried basil

1-1/2 teaspoons dried oregano

1-1/4 teaspoons salt

1/2 teaspoon cayenne pepper

1/2 teaspoon hot pepper sauce

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 pound smoked sausage, halved and cut into 1/4-inch slices

1/2-pound uncooked medium shrimp, peeled and deveined

Hot cooked rice

 

Directions

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage.

Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.

Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 11 servings.

Feel free to share with family and loved ones.

Health and Wellness Associates

Archived

312-972-WELL

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Posted on February 16, 2017, in Foods, Uncategorized and tagged , , , , , , , , . Bookmark the permalink. Leave a comment.

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