Sunday, May 4, 2008

Crock Pot Jambalaya

1 lb chicken breasts or tenders, boneless. Cut into 1 inch cubes.
8 to 12 oz. smoked sausage, sliced.
1/2 cup chopped onion
1 green bell pepper, chopped.
1 large can (28 oz) crushed tomatoes
1 cup chicken broth
1/2 cup dry white wine
2 tsp. dried leaf oregano
2 tsp. dried parsley
2 tsp. cajun seasoning.
1 tsp. cayenne pepper
1 lb. shrimp, cooked
2 cups raw rice, cooked

Combine chicken, sausage, bell pepper and onion in crock pot. Add tomatoes, chicken broth, wine, oregano, parsley, cajun seasoning and pepper and stir gently.

Cover and cook on LOW for 6 to 8 hrs. or HIGH for 3 to 4 hrs. About 30 to 45 minutes before serving, add shrimp and cooked rice and heat thoroughly.

Serves 8 and it is wonderful.

No comments: