Jambalaya

Notes/Sggestions:  This is super easy to make and will spice up any mid week meal plan.  If you have people allergic to shrimp, grill the shrimp and serve on the side for those that want it.

Ingredients:
  • 1 pound chicken cut into bite sized pieces
  • 1 pound of sausage, par-cooked in the oven to render fat and cut into bite sized pieces
  • 2 bell peppers, seeded and diced
  • 1 medium yellow or white onion, diced
  • 2-3 stalks of celery sliced
  • 4 cloves of garlic, minced
  • 1 (14.5 oz) can of whole tomatoes
  • ½ cup tomato paste
  • 1 1/2 - 2 cups of chicken broth (low sodium or homemade)
  • 1 Tbsp dried parsley
  • 1 ½ tsp dreid basil
  • ½ tsp dried oregano
  • 1 tsp Tabasco
  • 1 tsp cayenne pepper
  • ½ tsp salt
  • 1 pound shrimp, shelled and deveined
  • 3 cups cooked rice
Directions:
  1. Put all the ingredients EXCEPT the shrimp and rice into the slow cooker and cook on low for 8-10 hours or high 3-4  hours.
  2. Add shrimp in the last 30 minutes of cooking, if cooking with Jambalaya, or grill separately and serve on the side.
  3. Stir in rice when ready to serve.  Serve on a big platter.