Amazing Recipe For Slow Cooker Jambalaya

AMAZING RECIPE FOR SLOW COOKER JAMBALAYA

Steps:

• In a mixing bowl, combine the tomatoes, tomato paste, chicken broth and seasonings along with the diced vegetables.
• Place the chicken breasts in the bottom of the slow cooker and pour the tomato mixture over the top.
• Slice the smoked sausage and place this over the tomato mixture and the chicken.
• Cover the slow cooker and set to 8 hours on low or 4 on high.
• Halfway through the cook remove the chicken breasts and shred them using forks or shredding claws. Mix the shredded chicken back into the slow cooker.
• Immediately after adding the shredded chicken, Slice open 1 lb of Boudin Sausage (discard casing) and add the filling to the slow cooker stirring until well combined.
• Cook one cup of rice in a rice cooker and fold into the Jambalaya mixture.
• With 30-minutes of cook time remaining, Add thawed, peeled and deveined tail-off shrimp to the Jambalaya, gently stirring the shrimp into the mixture.
• Allow the rest of the cooking time, serve garnished with sliced green onions and a bottle of your favorite cajun hot sauce.

COLLEEN'S SLOW COOKER JAMBALAYA

Steps:

• In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
• Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

SLOW COOKER JAMBALAYA

Steps:

• 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.