This sounds super yummy! Chicken, rice, shrimp and a whole lot of veggies and herbs. I have not had jambalaya in a long long time. I think maybe since Trinidad, so this should be fun! I also really like the idea of cooking the rice first and simply adding it to the recipe right before I serve it.
Come back later for the result of this recipe.
Ingredients:
- 12 ounces boneless skinless chicken breasts
- 1 ½ cups green peppers , chopped
- 1 medium onion , chopped
- 2 celery ribs , sliced
- 4 garlic cloves , minced
- 1 (14 ounce) can whole tomatoes (I used diced)
- 1⁄3; cup tomato paste
- 1 (10 ½ ounce) can beef broth
- 1 tablespoon parsley
- 1 ½ teaspoons basil
- ½ teaspoon oregano
- 1 teaspoon Tabasco sauce
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 lb shrimp , shelled
- 3 cups cooked rice
Directions:
- 1Cut chicken into 1 inch pieces.
- 2Put all ingredients (EXCEPT shrimp and rice) in crock pot.
- 3Cover; cook on low for 8 hours.
- 4Add shrimp the last 20 minutes of cooking.
- 5Stir in rice before serving.
