Thursday, December 26, 2013

Slow Cooker Jambalaya

I love my slower cooker in the Fall/Winter time. It makes cooking so much easy and I love coming home to dinner already done! Makes for an easy night. :)

2 pounds boneless, skinless chicken thighs
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extra-large shrimp, peeled and deveined
1 3/4 cups long-grain rice
 Parsley, optional

1. Combine chicken, sausage, onion, greep pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker, Cook on low for 5 hours.
2. Add shrimp and rice: raise heat to high and cook for 30 mintures or until rice is cooked and no longer tender.
3. Sprinkle with chopped parsley, if desired.


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