Monday, February 20, 2012

{soups-salads-and-salad-dressings} Forgotten Jambalaya Recipe

 

Forgotten Jambalaya Recipe


During chilly months, I fix this jambalaya at least once a month. It's so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish.—Cindi Coss, Coppell, Texas

This recipe is:

Contest Winning



    Prep: 35 min.
    Cook: 4-1/4 hours
    Yield: 11 Servings


Ingredients

    1 can (14-1/2 ounces) diced tomatoes, undrained
    1 can (14-1/2 ounces) beef or chicken broth
    1 can (6 ounces) tomato paste
    2 medium green peppers, chopped
    1 medium onion, chopped
    3 celery ribs, chopped
    5 garlic cloves, minced
    3 teaspoons dried parsley flakes
    2 teaspoons dried basil
    1-1/2 teaspoons dried oregano
    1-1/4 teaspoons salt
    1/2 teaspoon cayenne pepper
    1/2 teaspoon hot pepper sauce
    1 pound boneless skinless chicken breasts, cut into 1-inch cubes
    1 pound smoked sausage, halved and cut into 1/4-inch slices
    1/2 pound uncooked medium shrimp, peeled and deveined
    Hot cooked rice


Directions

    In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
    Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Yield: 11 servings.

Nutritional Facts 1 cup calculated without rice equals 230 calories, 13 g fat (5 g saturated fat), 75 mg cholesterol, 1,016 mg sodium, 9 g carbohydrate, 2 g fiber, 20 g protein.



Originally published as Forgotten Jambalaya in Taste of Home February/March 2008, p33





             Beth Layman  :)


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