March 17, 2011

Slow Cooker Jambalaya

Cook Time: 7 hr 0 min
Makes 4 Servings

Ingredients
12 - Medium pre-cooked shrimp, peeled, deveined, and chopped
1 pound - Boneless skinless chicken, diced
5 ounces - Andouille sausage, sliced
½ cup -  Tomatoes, chopped
1 medium - Walla Walla or sweet onion, chopped
1 - Green bell pepper, seeded and chopped
1 - Celery stock, chopped
1 cup - Chicken stock
2 Tbsp - Cajun or Creole seasoning
2 tsp - Dried oregano
2 - Bay leaves
1 tsp - Hot Sauce
1 tsp - Dried thyme
1 tsp - Worcestershire sauce
2 cups - Cooked rice
Salt and Pepper to taste
Directions
1.     In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun/creole seasoning, hot sauce, Worcestershire sauce, bay leaves, and thyme.

2.     Cover, and cook on LOW for 7 hours or on HIGH for 3 hours.  Add the shrimp 5 to 10 minutes before serving, the shrimp only need to heat through.  Salt and pepper to taste.  Discard bay leaves and spoon mixture over cooked rice.

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