WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, January 28, 2014

HEARTY JAMBALAYA

1 lb andouille sausage links, cut-up
1 can (28-oz) diced tomatoes with juice
1/2 lb boneless, skinless chicken breast halves, cubed
1 can (8-oz) tomato sauce
1 cup diced onion
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
1 cup chicken broth
1 celery rib, with leaves, chopped
2 tbsp tomato paste
2 tsp dried oregano
2 tsp Cajun seasoning
1 1/2 tsp minced garlic
2 bay leaves
1 tsp Louisiana hot sauce
1/2 tsp dried thyme
1 lb cooked medium shrimp, peeled and deveined
Hot cooked rice for serving

Combine the ingredients from sausage to thyme in a 5-quart crock pot or slow cooker. Place lid on cooker and cook on low 6-7 hours or until the chicken is cooked through. Stir in the shrimp and cook another 15 minutes or until heated through.

Discard bay leaves.

Serve with the rice.

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