Jambalaya for the Crock Pot
rice, shrimp, tomatoes, chicken, beef broth, celery, peppers, onion, tomato, garlic, tabasco, parsley, basil
Ingredients
12 ounces boneless skinless chicken breasts 1 1/2 cups green peppers, chopped 1 medium onion, chopped 2 celery ribs, sliced 4 garlic cloves, minced 1 (14 ounce) can whole tomatoes 1/3 cup tomato paste 1 (10 1/2 ounce) can beef broth 1 tablespoon parsley 1 1/2 teaspoons basil 1/2 teaspoon oregano 1 teaspoon Tabasco sauce 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 lb shrimp, shelled 3 cups cooked rice
Directions for Jambalaya for the Crock Pot Recipe
Cut chicken into 1 inch pieces. Put all ingredients (EXCEPT shrimp and rice) in crock pot. Cover; cook on low for 8 hours. Add shrimp the last 20 minutes of cooking. Stir in rice before serving.
Read the full directions on Food.com
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