Wednesday, January 20, 2010

Shrimp Jambalaya

Shrimp Jambalaya
by: The New Creative Crock Pot Slow Cooker Cookbook

12 oz boneless skinless chicken breasts
8 oz smoked sausage of your choice
8 oz smoked ham, diced
1 green pepper, finely chopped
1 med onion, chopped
2 stalks celery, finely sliced
4 cloves garlic, minced
1 - 14.5 oz can whole tomatoes
1/3 c. tomato paste
1 c. chicken broth (or 1 bullion cube and 1 c. water)
1 Tbs dried parsley
1.5 tsp dried basil
1/2 tsp dried oregano
1.5 tsp prepared hot sauce
1.5 tsp cayenne pepper
1 tsp black pepper
salt to taste
1 lb. fresh shrimp
4 cups cooked rice

Cut chicken into bite sized pieces. Add all remaining ingredients, except shrimp and rice to crock pot.

Cover, cook 8 - 10 hours or on high for 3-4. Add shrimp during last 30 minutes of cooking.

Serve over rice when ready to serve.

*You can eyeball the meat proportions, and include/exclude what meat you want. You can also just buy Cajun seasoning to save some time on all the spices if you think you'll use it.

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