Sunday, November 30, 2008

Slow Cooker Jambalaya ***

(OP? ~ from BBC Recipe Box)

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
½ pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
½ teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

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.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
**Amy's notes: I used chicken thighs and polish sausage. I also just added the uncooked rice (about 1.5 cups) to the crockpot at the end and put the lid on for another 10 minutes.

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