Slow Cook Jambalaya
1 Bell pepper, chopped
1 Onion, chopped
2 Medium tomatoes, chopped
1 cup Chopped celery
1 Clove garlic, crushed
2 tablespoons Minced parsley
2 teaspoons Chopped thyme leaves
2 teaspoons Oregano leaves, chopped
1/8 teaspoon Cayenne
1/2 teaspoon Salt
4 ounces Smoked sausage, chopped
8 ounces Chicken breast, chopped
2 cups Beef broth or bouillon
1/2 pound Cooked shelled shrimp
1 cup Cooked rice
Shell shrimp, halve lengthwise.
In slow cooker,combine all ingredients. Except shrimp & rice.
Cover & cook on low 9−10 hours.
Turn slow cooker on high, add cooked shrimp & cooked rice.
Cover; cook on high 20−30 minutes.
1 Bell pepper, chopped
1 Onion, chopped
2 Medium tomatoes, chopped
1 cup Chopped celery
1 Clove garlic, crushed
2 tablespoons Minced parsley
2 teaspoons Chopped thyme leaves
2 teaspoons Oregano leaves, chopped
1/8 teaspoon Cayenne
1/2 teaspoon Salt
4 ounces Smoked sausage, chopped
8 ounces Chicken breast, chopped
2 cups Beef broth or bouillon
1/2 pound Cooked shelled shrimp
1 cup Cooked rice
Shell shrimp, halve lengthwise.
In slow cooker,combine all ingredients. Except shrimp & rice.
Cover & cook on low 9−10 hours.
Turn slow cooker on high, add cooked shrimp & cooked rice.
Cover; cook on high 20−30 minutes.