Slow Cooker Jambalaya
|1 lbchicken breats|
|1 1/2 cupsgreen bell pepper; chopped|
|1 mediumonion; chopped|
|2 celery stalks; sliced|
|4 garlic cloves; minced|
|1 canwhole tomatoes; use 14 ounce can, coarsely chopped|
|1/3 cuptomato paste|
|2 cupschicken stock|
|1 tablespoonfresh basil; minced|
|1 teaspoondry oregano|
|1 teaspoontabasco sauce|
|1/2 teaspooncayenne pepper|
|1 cupcooked red chili beans; drained and rinsed|
|1 1/2 cupslong grain rice; cooked|
|14 cupslarge shrimp; shelled|
Slow Cooker Jambalaya Preparation
Cut chicken into 1 inch pieces.
Place all ingredients, except for beans, rice, and shrimp, in a slow cooker.
Cover and cook on low for 8 hours.
Add beans, rice, and shrimp during the last 20 minutes of cooking.
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