Mardi Gras Day is Tuesday, February 24, 2009. For those of you who would like to bring a little bit of Mardi Gras into your home try this slow cooker jambalaya recipe. Serve over rice with a side of cornbread and enjoy. Beads not included.
1 pound boneless chicken breast – cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 oz) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup celery, chopped
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon thyme
1 pound frozen cooked shrimp without tails
1.) In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper and thyme.
2.) 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.
*If the jambalaya broth is too thin try adding 6-12 ounces of tomato paste.
Recipe and photo courtesy of http://www.allrecipes.com