Crock-pot Jambalaya by Amanda


Ingredients
1 can (14-1/2 oz) diced tomatoes, undrained (save for cooking day)
1 can (14-1/2 oz) beef or chicken broth (save for cooking day)
1 can (6 oz) tomato paste
2 medium green peppers, chopped
1 medium red pepper, chopped
1 medium onion, chopped
3 celery ribs, chopped
1 tablespoon minced garlic
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 (akaTabasco sauce)
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
Optional – 1/2 pound uncooked medium shrimp, peeled and deveined (NO
SHRIMP IN OURS)
Hot cooked rice (make during last 30 minutes of cooking time on cooking day)

Directions
In a gallon freezer bag add cubed chicken breasts and sliced smoked
sausage.  Next add tomato paste, garlic, parsley, basil, oregano,
salt, cayenne pepper and hot pepper sauce to the bag.  Next, add green
peppers, red pepper, onion and celery to the bag.  Seal the bag
removing as much air as possible.  Freeze it add forget it!  Save
diced tomatoes, broth and shrimp for the day of cooking.

Thaw in fridge before cooking day. In a 5-qt. or larger slow cooker,
place jambalaya.  Pour diced tomatoes and broth over top. Cover and
cook on low for 5-7 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. Makes about 11 servings.

This recipe has been adapted for freezer use from the original Taste
of Home recipe.

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