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Made Jambalya in the slow cooker this past weekend. Just used chicken and shrimp, compensated with extra spices due to the lack of the sausage. It was surprisingly delicious. I did use fresh tomatoes and home made broth. Served it with brown rice as well, mostly because I prefer it.
This Saturday I'll be making corned beef and cabbage (with red potatoes and carrots) for a Sunday feast. Mmmm, Irish Soda Bread as well. Of course that translates to extra time at the gym but it will be totally worth it.
Slow cooker Jambalya
Ingredients
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound Boneless Skinless Chicken Breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
Directions
In a 5-qt. slow cooker, combine the tomatoes, broth and tomato
paste. Stir in the green peppers, onion, celery, garlic and
seasonings. Stir in chicken and sausage.
Cover and cook on low for 4-6 hours or until chicken is no longer
pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until
shrimp turn pink. Serve with rice. Yield: 11 servings.
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