FORGOTTEN JAMBALAYA

FORGOTTEN JAMBALAYA
FORGOTTEN JAMBALAYA

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    CAN (14-1/2 OZ) DICED TOMATOES, UNDRAINED

  • 1

    CAN (14-1/2 OZ) BEEF OR CHICKEN BROTH

  • 1

    CAN (6 OZ) TOMATO PASTE

  • 2

    MEDIUM GREEN PEPPERS, CHOPPED

  • 1

    MEDIUM ONION, CHOPPED

  • 3

    CELERY RIBS, CHOPPED

  • 5

    GARLIC CLOVES, MINCED

  • 3

    t DRIED PARSLEY FLAKES

  • 2

    t DRIED BASIL

  • 1-1/2

    t OREGANO

  • 1-1/4

    t SALT

  • 1/2

    t CAYENNE PEPPER

  • 1/2

    t HOT PEPPER SAUCE

  • 1

    # BONELESS SKINLESS CHICKEN BREASTS, CUT INTO 1 INCH CUBES

  • 1

    # KIELBASA, CUT INTO SLICES

  • 1/2

    # UNCOOKED MEDIUM SHRIMP, PEELED & 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 SEASONING. STIR IN CHICKEN AND SAUSAGE. COVER AND COOK ON LOW FOR 4 HOURS OR UNTIL CHICKEN IS TENDER. STIR IN THE SHRIMP. COVER NAD COOK ANOTHER 15-30 MINUTES OR UNTIL SHRIMP TURN PINK SERVE WITH RICE

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