Thursday, June 7, 2007

SCT~slow cooker jambalaya~

Slow Cooker Jambalaya

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

1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
Do yourself a favor and visit my pal Sandra (Diary of a SAHM) to see more slow cooker recipes, and maybe even share yours~


Sandra said...

Annie I love Jambalaya, I can NOT wait to try this one :)

I'll let you know how I liked the Lemon Garlic Chicken, I'm sure it's wonderful :)

Have a great day, hope you get some time to relax.


Renee's Ramblings said...

Annie, this recipe sounds wonderful. BTW- we did your Lemon garlic chicken and it was great!! Thanks for posting all your wonderful recipes! Have a good rest of the week.

tegdirb92 said...

yum!! It looks really good. My husband loves jambalaya so I'm sure this will be a winner. Have a great weekend.


Anonymous said...

YUM! I must try this one.

IRENE said...

Hello Annie,
It sounds delicious!