Slow cooker jambalaya
2-3 links andouille sausage, sliced thin
2 chicken breasts, cut into bite-sized chunks
1 can (14.5 oz) diced tomatoes
2-3 cups low sodium chicken stock
2 tablespoons tomato paste
2 stalks celery, diced
1 small onion, diced
2 scallions, sliced thin (whites and greens separated)
1 medium green bell pepper, diced
2 cloves garlic, mined
1 teaspoon dried oregano
3-4 sprigs of fresh thyme leaves, roughly chopped
1 bay leaf
1 teaspoon garlic powder
2 teaspoons smoked paprika
1 tablespoon hot sauce (more or less to taste)
salt and pepper to taste
1/2 cup frozen sliced okra
about 2 cups frozen shrimp, thawed
white rice, cooked to package directions
Put all the above ingredients in your slow cooker except for the scallion greens, okra, shrimp, and rice. Stir the ingredients together and leave your slow cooker on low for about 8 hrs. About 30 minutes before serving, add the shrimp and frozen okra. Serve when the shrimp is pink and cooked. Top with a scoop of white rice and the scallion greens.
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