Thursday, January 19, 2006

Jambalaya Recipe

8 ounces boneless, skinless chicken breasts; cut into 1- inch cubes

1 pound smoked sausage, sliced ( Andouille sausage)
2 green bell peppers, chopped
1 small onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
14.5 ounce can whole tomatoes
1/3 cup tomato paste
1 can condensed beef broth
1 tablespoon dried parsley
1 ½ teaspoon dried basil leaves
½ teaspoon dried oregano leaves
1 teaspoon Tabasco sauce
1 teaspoon cayenne pepper
1 teaspoon salt
1 pound shelled, deviened shrimp

Add all ingredients except shrimp to slow cooker. Cover and cook on low for 8-10 hours. Add shrimp 30 min. before the end of cooking.

Rice

1 ½ cups converted brown rice
3 ½ cups of water
2 teaspoons Cajun seasoning
1 teaspoon salt

Slow cook rice approx 2 ½ hours until done, then serve Jambalaya over cooked rice

Servings: 6 to 8

I have made this recipe, half size. Tasty if you like Cajun food.

Left overs keep well in freezer.

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