Sunday, February 26, 2017

Slow Cooker Jambalaya


1 (13-14 ounce) can crushed tomatoes
12 ounces of beef broth
1 (7-8 ounce) can tomato paste
2 bay leaves
2 tsp. dried basil
1 1/2 tsp. oregano
1/2 tsp. cajun seasoning
1/2 tsp. Frank's Red Hot Sauce
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper
1/4 tsp. fresh cracked black pepper
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 celery stalks, chopped
4 garlic cloves, minced
14 ounces Andouille sausage, cur into slices
5 chicken thighs, boneless, skinless, chopped into 1 inch pieces
1/2 lb. shrimp, cooked, deveined and peeled with tails removed
1 Tbs. fresh chopped Parsley

In the bottom of the slow cooker, combine the first 12 ingredients together with a spatula.

Add the onion, green pepper, celery, garlic, sausage and chicken. Stir together.

Cook, covered, on high for 1 hour. Then reduce the heat to low and cook for another 3 hours.

Add in the shrimp and fresh parsley and cook for another half an hour on low.

Divide into serving dishes on top of cooked white or brown rice. Add some more fresh chopped parsley on top.

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