Crockpot Jambalaya

By Bostoncook

Ingredients

• 12 oz boneless skinless chicken breast
• 2 green peppers, chopped
• 1 medium onion, chopped
• 2 stalks celery, sliced
• 4 cloves garlic, minced (I used about 8, crushed)
• 1 can whole tomatoes (14 1/2 oz)
• 1/3 cup tomato paste
• 1 can beef broth
• 1 Tbl dried parsley
• 1 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 tsp Tabasco sauce
• 1 tsp cayenne pepper
• 1/2 tsp salt
• 1 lb. shrimp (or 1/2 lb low-fat smoked sausage) I used spicy lean turkey sausage.
• 3 cups cooked rice

Preparation

Step 1

1. Cut chicken into 1-inch pieces.

2. Add all ingredients except shrimp and rice to Crock-Pot I DID include the sausage.

3. Cover; cook on Low 8 to 10 hours (High: 3 to 4 hours).

4. Add shrimp last 15 to 30 minutes of cooking. Stir in rice when ready to serve.

Notes: Left out the chicken, used kielbasa and shrimp.
Good, but not nearly as good as the other jambalaya recipe we like. Not a repeat (although certainly easy!)

Categories: chicken, crockpot