Creole- Easy Jambalaya

Crockpot Jambalaya

 

 

Ingredients

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 1 can (14-1/2 ounces) beef or chicken broth

• 1 can (6 ounces) tomato paste

• 3 celery ribs, chopped

• 2 medium green peppers, chopped

• 1 medium onion, chopped

• 5 garlic cloves, minced

• 3 teaspoons dried parsley flakes

• 2 teaspoons dried basil




• 1-1/2 teaspoons dried oregano

• 1-1/4 teaspoons salt

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon hot pepper sauce

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes

• 1 pound smoked sausage, halved and cut into 1/4-inch slices

• 1/2 pound uncooked medium shrimp, peeled and deveined

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  Directions

• In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage.
• Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Yield: 11 servings.
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