Hearty Jambalaya
"I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that’s just as good as that served in restaurants," says Jennifer Fulk from Moreno Valley, California. "If you can’t find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions."
SERVINGS
|
8
|
CATEGORY
|
Main Dish
|
METHOD
|
Slow Cooker
|
PREP |
15 min. |
COOK
|
375 min.
|
TOTAL
|
390 min.
|
INGREDIENTS
- 1 can (28 ounces) diced tomatoes, undrained
- 1 pound fully cooked andouille sausage links, cubed
- 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 can (8 ounces) tomato sauce
- 1 cup diced onion
- 1 small sweet red pepper, diced
- 1 small green pepper, diced
- 1 cup chicken broth
- 1 celery rib with leaves, chopped
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons Cajun seasoning
- 1-1/2 teaspoons minced garlic
- 2 bay leaves
- 1 teaspoon Louisiana-style hot sauce
- 1/2 teaspoon dried thyme
- 1 pound cooked medium shrimp, peeled and deveined
- Hot cooked rice
DIRECTIONS
In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken juices run clear. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice. Yield: 8 servings.