Monday, April 15, 2013

Jambalaya (In Slow Cooker)




Ok, yum!!  Me and my husband gobbled this up!  I've made jambalaya before (using a different recipe) and it was ok...didn't turn out as great as I would have hoped.  But this recipe was excellent!  Incredibly easy too.  I will definitely be making this one again!

Ingredients
1 pound smoked kielbasa or Polish sausage, sliced
1/2 pound Member's Mark® Boneless Skinless Chicken Breasts, cut into 1-inch cubes

1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 celery ribs, chopped
1/3 cup tomato paste
4 garlic cloves, minced
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried basil
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 pound cooked medium shrimp, peeled and deveined
2 cups cooked rice

Directions

In a 4-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink.
Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through. Yield: 12 servings.

Gluten free:  use GF kielbasa and beef broth, the rest is gluten free!

Recipe and photo found on: tasteofhome.com


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