Sunday, May 10, 2009

Crockpot Jambalaya

Crockpot Jambalaya
adapted from:

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large green bell pepper, chopped
1 cup chicken broth
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1 pound frozen cooked shrimp without tails

In a slow cooker, mix the chicken, sausage, tomatoes with juice, green bell pepper, and broth. Season with Cajun seasoning and cayenne pepper.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

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