[color:"blue"]Slow Cooker Jambalaya[/color]
INGREDIENTS:
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
3 cloves crushed garlic
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth with a Shrimp shell infusion (see note)
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
2 Tbsp Worcestershire Sauce
1 teaspoon hot sauce
2 bay leaves
4 Tbsp. chopped parsley
1/2 teaspoon dried thyme
1 pound frozen peeled raw shrimp, thawed (save shells)
2 cups cooked rice
DIRECTIONS:
1. 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.
2. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours.
3. Stir in the thawed shrimp, cover and cook until the shrimp is heated through and cooked, about 10 minutes.
4. Discard bay leaves and spoon mixture over cooked rice.
NOTE:
Shrimp shell infusion:
heat up the right amount of Chicken Stock and add some raw Shrimp shells to it and simmer for about 15-20 minutes! It gives it a quick little infusion.
