Jambalaya for the Crock Pot Recipe #41705
Try this for your next crock pot adventure. Wonderful flavor!
by MizzNezz
½ day | 10 min prep
SERVES 6
- 12 ounces boneless skinless chicken breasts
- 1 1/2 cups green peppers, chopped
- 1 medium onion, chopped
- 2 stalks celery, sliced
- 4 garlic cloves, minced
- 1 (14 ounce) can whole tomatoes
- 1/3 cup tomato paste
- 1 (10 1/2 ounce) can beef broth
- 1 tablespoon parsley
- 1 1/2 teaspoons basil
- 1/2 teaspoon oregano
- 1 teaspoon Tabasco sauce
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 lb shelled shrimp
- 3 cups cooked rice
- Cut chicken into 1 inch pieces.
- Put all ingredients (EXCEPT shrimp and rice) in crock pot.
- Cover; cook on low for 8 hours.
- Add shrimp the last 20 minutes of cooking.
- Stir in rice before serving.
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5 stars