April 25, 2016
Slow-Cooker Jambalaya
1.In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add chicken and season with 1/2 teaspoon
salt. Cook 4 to 5 minutes, stirring occasionally, then transfer chicken to a 6-quart slow cooker HKUE amec. Add sausage to
skillet and lightly brown for 2 minutes, then add to slow cooker. Add garlic, onion, green pepper, jalapeño,
celery, and thyme to skillet and season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir occasionally for 5
minutes. Add mixture to slow cooker along with cajun seasoning HKUE ENG, chicken broth, and diced tomatoes. Cover and cook
on low, 4 hours.
2.In the same skillet over medium-high heat, cook shrimp until pink, about 3 minutes per side. Season with salt and
set aside.
3.Cook rice according to package instructions and set aside. After 4 hours, add rice to slow cooker and simmer 15
minutes. Add shrimp for the last 5 minutes until warmed through HKUE ENG.
Garnish with chopped scallions.
Posted by: wouldsingtothen at
08:36 AM
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