Wednesday, March 23, 2011
Taste of Home Jambalaya...
1 lb smoked Polish sausage, cut into 1 inch slices
1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14.25 oz) beef broth
1 can (14.25 oz) diced tomatoes, undrained
2 celery ribs, chopped
1/3 c tomato paste
4 garlic cloves, minced
1 Tbsp dried parsley flakes
1-1/2 tsp dried basil
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp dried oregano
1 lb cooked medium shrimp, peeled and deveined
2 cups cooked rice.
In a 5-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.
We actually kept the rice out and just poured the jambalaya over it but it really was quite tasty, I will just play with the sausage typed :).