Slow-poke jambalaya
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bell pepper,chopped | |
| 1 | Onion,chopped | |
| 2 | Med tomatoes,chopped | |
| 1 | cup | Chopped celery |
| 1 | Clove garlic,crushed | |
| 2 | tablespoons | Minced parsley |
| 2 | teaspoons | Chopped thyme leaves |
| 2 | teaspoons | Oregano leaves,chopped |
| ⅛ | teaspoon | Cayenne |
| ½ | teaspoon | Salt |
| 4 | ounces | Smoked sausage,chopped |
| 8 | ounces | Chicken breast,chopped |
| 2 | cups | Beef broth or bouillon |
| ½ | pounds | Cooked shelled shrimp |
| 1 | cup | Cooked rice |
Directions
Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. except shrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes. Source: "Crockery Favorites" by Mable Hoffman & The Hamilton Journal From Robbie Shelton's Database.