Jambalaya
Ingredients
- 1 lb. skinless, boneless chicken breast, cut into 1 inch cubes
- 2 tsp. dried parsley
- 1 lb. smoked sausage, sliced
- 2 tsp. Cajun/Creole seasoning
- 1 28 oz. can diced tomatoes with juice
- 1 tsp. cayenne pepper
- 1 large onion, chopped
- 1 tsp. thyme
- 1 large green bell pepper
- 1 lb. frozen cooked shrimp, chopped without tails
- 1 lb. crawfish tail meat
- 1 C. chopped celery
- 3 C. uncooked instant long grain white rice
- 1 C. chicken broth
- 2 tsp. oregano
Directions
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and chicken broth. Season with oregano, parsley, Cajun/Creole seasoning, cayenne pepper, and thyme. Cover and cook 7 to 8 hours on low. Stir in the shrimp, crawfish and rice during the last 30 minutes of cook time.
Carman Farley, Cleveland, TN
