Crock Pot Jambalaya
3 Boneless, Skinless Chicken Breasts
1 lb. Smoked Sausage, sliced
1 Onion, diced
1 Green Bell Pepper, diced
2 Stalks of Celery, finely diced
4 Cloves of Garlic, minced
1 28 oz. can of Crushed Tomatoes
2 c. Chicken Stock
2 c Uncooked Rice, prepared
1 tbsp. Cajun Seasoning
1 tsp. Oregano
1/2 tsp. Thyme
2 Bay Leaves
1 tsp. Salt
1/2 tsp. Black Ground Pepper
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In the crock pot place the chicken, sausage, onion, celery, green bell pepper, garlic, Cajun seasoning, oregano, thyme, bay leaves, crushed tomatoes, chicken stock, salt, and pepper.
Give everything a stir, place the lid on the crock pot, set the temperature to LOW, and let cook for 8 hours.
30 minutes before you are ready to eat remove the chicken from the crock pot and shred with forks. Add the cooked rice to the crock pot, and if you desire, some uncooked shrimp.
Cover and cook for 30 more minutes.
Serve and Enjoy!
Pairs Well With
he smoked sausage with the tender chicken, combined with the rice makes this one incredible comfort food dish. The spice is one point. Not too hot, not too mild. So take a trip down south in your kitchen, and celebrate Mardi Gras tonight!