Friday, May 20, 2011

Slow-Cooker Jambalaya

*Not too spicy--my girls LOVED it!

1 lb boneless/skinless chicken cut into 1 inch cubes
1/2 lb andoulle sausage, dice (I used kielbasa)
1-28 oz can diced tomatoes
1 medium onion, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 cup chicken broth
2 tsp oregano
2 tsp creole seasoning
1 tsp hot sauce
2 bay leaves
1/2 tsp dried thyme
1 lb frozen, cooked, and peeled shrimp--thawed
Rice to serve it with

In crockpot, combine all ingredients except shrimp and rice. Cover. Cook on low for 7 hours. Stir in shrimp. Cover and cook until shrimp is heated (about 5 mins.) Discard bay leaves. Serve over rice.

Posted by: Tonya

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