Jambalaya for the Slow Cooker
Jambalaya (Crockpot: 1 gallon bag or container)
1 lb skinless boneless chicken breasts or thighs
*1 lb andouille sausage, sliced
28 oz diced tomatoes with juice
1 ½ C onion, chopped
1 large green bell pepper, chopped
1 C celery, chopped
½ C chopped tomatoes (canned)
4 cloves garlic, minced
1 C chicken broth
2 t oregano, dried
6 T parsley, fresh
1 t Worcestershire Sauce
1 t thyme, dried
1 t salt
¼ t cayenne pepper (optional)
¼ t paprika
½ t black pepper
2 dashes tabasco sauce (optional)
Saute or Steam onion, bell pepper and celery.
Add all ingredients into individual’s bag with their meat.
Empty thawed food bag into slow cooker and cook for 7-8 hours on low or 3-4 hours on high.
1 lb frozen shrimp without tails (Add at home if desired)
Stir in shrimp the last 20 minutes.
Serve over rice, which is best cooked in chicken broth.
*Note: if the sausage you purchase is already spicy, then the cayenne, paprika and tabasco may be too much spice for your family. Taste the sausage and then decide how much heat you want.