Friday, November 6, 2009

Slow Cooker Jambalaya

I used to work above Fishbones in Downtown Detroit and used to order Jamalaya allll the time! Well, here is a quick and easy version you can do at home. It makes a bunch and is delish!
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 package of turkey keilbasa, sliced
2 (28-ounce) can diced tomatoes
1 can red kidney beans
1 onion chopped
1 green bell pepper, seeded and chopped
1 can reduced-sodium chicken broth
2 teaspoons dried oregano
4 teaspoons Cajun or Creole seasoning
2 teaspoons hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups instant uncooked rice
In a slow cooker, combine chicken, sausage, tomatoes, onion, green
pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning,
hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the
thawed shrimp, cover and cook until the shrimp is heated through,
about 5 minutes. Discard bay leaves. Add a cup or 2 of uncooked instant rice and let it sit for a bit until it softens up and there ya go!!!

1 comment:

  1. YUM. Hmm...turkey keilbasa... I'd like to find turkey andouille.


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