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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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Great weeknight favorite!!! Easy, fast, and delicious! This is the best jambalaya I've had!! I didn't have any chicken de-frosted... so I just used extra sausage and shrimp. This recipe came from my slow-cooker manual. Ingredients:
1 1/2 lbs boneless chicken breasts, cut into 1-inch cubes |
1 lb sausage, cooked |
2 (28 ounce) cans tomatoes, crushed |
1 cup onion, chopped |
1 cup green pepper, chopped |
1 cup chicken broth |
1/2 cup white wine |
2 teaspoons oregano |
2 teaspoons parsley |
1 teaspoon salt |
2 teaspoons seasoning |
1 1/2 lbs shrimp, cooked |
2 cups quick-cooking rice |
Directions:
1. Combine all ingredients in the cooking vessel except shrimp and rice. Stir well. Cover and cook: Low- 8 hrs (or) High -5 hours.
2. Stir in shrimp and rice. Cover and cook for an additional 15 minutes.
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