Hearty Jambalaya-Slow Cooker 1 can (28 ounces) diced tomatoes, undrained 1 pound fully cooked andouille sausage links, cubed 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes 1 can (8 ounces) tomato sauce 1 cup diced onion 1 small sweet red pepper, diced 1 small green pepper, diced 1 cup chicken broth 1 celery rib with leaves, chopped 2 tablespoons tomato paste 2 teaspoons dried oregano 2 teaspoons Cajun seasoning 1-1/2 teaspoons minced garlic 2 bay leaves 1 teaspoon Louisiana-style hot sauce 1/2 teaspoon dried thyme 1 pound cooked medium shrimp, peeled and deveined Hot cooked rice
In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken juices run clear. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice. **************One site keeps you connected to all your email: AOL Mail, Gmail, and Yahoo Mail. Try it now. (http://www.aol.com/?optin=new-dp&icid=aolcom40vanity&ncid=emlcntaolcom00000025) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
