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Jambalaya

Jambalaya

Course: Soups, Stews and Chili

Products: Slow Cookers

Ingredients:

  • 1 1/2 pounds boneless, skinless chicken thighs, cut in 1-inch cubes
  • 1 pound andouille sausage, cut in 1/4-inch thick slices
  • 1 (28-ounce) can crushed tomatoes
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 cup sliced celery
  • 3 cloves garlic, minced
  • 3 bay leaves
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 2 teaspoons Creole seasoning
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 1/2 pounds raw shrimp, peeled and deveined
  • 2 cups quick cooking rice

Directions:

  1. Combine all ingredients in the slow cooker except shrimp and rice. Stir well.
  2. Cover and cook on LOW for 6 hours HIGH for 4 hours.
  3. Stir in rice and shrimp.
  4. Cover and cook for an additional 15 minutes or until shrimp is opaque and rice is tender.
Serves: 10-12


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