Sunday, May 20, 2012

Slow Cooker Jambalaya

YUM!  This is an "everything but the kitchen sink" recipe.

Slow Cooker Jambalaya

3 cups Chicken Broth
1 tablespoon Creole seasoning
1 large green pepper, diced
1 large onion, diced
2 cloves garlic, minced
1/2 teaspoon ground black pepper
2 large stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 pound kielbasa, diced
3/4 pound skinless, boneless chicken thighs, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 pound fresh medium shrimp, peeled and deveined

Stir the broth,Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.

Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.

Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.Serve by itself or over rice.

No comments:

Post a Comment

Thank you for visiting Mary's Kitchen and taking the time to comment! Please do not leave links in comments. They will be deleted.
Have an awesome day!