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Crockpot Jambalaya #2
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1 pound | boneless, skinless chicken breasts, cubed |
| 1 pound | andouille sausage, sliced |
| 28-oz. can | diced tomatoes |
| 1 | onion, chopped |
| 1 | green pepper, chopped |
| 1 cup | celery, chopped |
| 1 cup | chicken broth |
| 2 teaspoons | Cajun seasoning |
| 2 teaspoons | dried oregano |
| 2 teaspoons | dried parsley |
| 1 teaspoon | cayenne pepper |
| 1/2 teaspoon | dried thyme |
| 1 pound | frozen cooked shrimp, thawed and tails removed |
| Cooked rice |
Preparation
Place chicken and next 6 ingredients in a 5-quart slow cooker. Stir in seasonings; mix well. Cover and cook on high setting one hour; reduce heat to low setting and cook 6 hours. Add shrimp during final 30 minutes of cooking. Serve over cooked rice.
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