Slow-Poke Jambalaya
1 Bell pepper, chopped
1 Onion, chopped
2 medium tomatoes, chopped
1 cup of chopped celery
1 Clove garlic, crushed
2 tablespoons of Minced parsley
2 teaspoons of Chopped thyme leaves
2 teaspoons of Oregano leaves, chopped
1/8 teaspoon of Cayenne
1/2 teaspoon of salt
4 ounces of Smoked sausage, chopped
8 ounces of Chicken breast, chopped
2 cups of Beef broth or bouillon
1/2 pounds of cooked shelled shrimp
1 cup of cooked rice
Shell shrimp, halve lengthwise. In slow cooker, combine all ingredients, except shrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes. Serves 6 View our entire collection of Jambalaya recipes
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