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Slow-Poke Jambalaya Crockpot
Yield: 6 servings
1 bell pepper, chopped
1 onion, chopped
2 tomatoes, chopped
1 c chopped celery
1 clove garlic, crushed
2 tb minced parsley
2 ts chopped thyme leaves
2 ts oregano leaves, chopped
1/8 ts cayenne
1/2 ts salt
4 oz smoked sausage, chopped
8 oz chicken breast, chopped
2 c beef broth or bouillon
1/2 lb cooked shelled shrimp
1 cup cooked rice
Shell shrimp, halve lengthwise. In slow cooker, combine all
ingredients except shrimp and rice. Cover and cook on low 9-10
hours. Turn slow cooker on high, add cooked shrimp and cooked rice.
Cover; cook on high 20-30 minutes.
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Jambalaya 03