Crockpot Jambalaya

A while back, I blogged about a bon appetit version of jambalaya. That recipe was amazing, but it is a lot of work. This recipe is also good, but I like being able to dump everything into a crockpot and forget about it. So, this one was a winner for me due to the lack of prepwork needed.

Jambalaya

1 pound smoked Polish sausage, cut into 1/2 inch slices
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (14 1/2 ounces) beef broth
1 can (14 1/2 ounces) diced tomatoes, undrained
2 celery ribs, chopped
1/2 cup tomato paste
4 garlic cloves, minced
1 tablespoon dried parsley flakes
1 1/2 teaspoons dried basil
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 pound cooked medium shrimp, peeled and deveined
2 cups cooked rice

1. In a 5 qt slow cooker, combine the first 12 ingredients. Cover and cook on low for 6 - 7 hours or until chicken is no longer pink.

2. Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through.

Posted in: recipes, Sunday Crock