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Slow Cooker Jambalaya

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Submitted by: mensa63

 

Too busy too cook? This simple recipe for slower cooker jambalaya will help you feed your family a healthy home cooked meal on even the busiest days.
 

Ingredients

  • 12 oz boneless skinless chicken breasts
  • 1 1/2 cups green peppers, chopped
  • 1 medium onion, chopped
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 14 oz can whole tomatoes, coarsely chopped
  • 1/3 cup tomato paste
  • 2 cups chicken broth or bouillon
  • 1 tbsp parsley
  • 1 tbsp fresh basil, minced
  • 1 tsp dry oregano
  • 1 tsp Tabasco sauce
  • 1/2 tsp cayenne pepper
  • 1 cup cooked red chili beans, drained and rinsed
  • 1 1/2 cups cooked long grain white rice
  • 12-14 large shelled shrimp
  • 12-14 mussels in shells

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Method

Cut chicken into 1 inch pieces. Place all ingredients, except shrimp, mussels, beans and rice, in a slow cooker. Cover and cook on low for 8 hours. Add shrimp, beans and rice during the last 20 minutes of cooking.

 

Notes: As the busy working single mother of 4 the slow cooker was my life saver back in the 70's and I developed many recipes using mine. On a family trip to New Orleans, jambalaya found a place on our family menu.

 

Number of Servings: 6-8

 

Submitted by: mensa63 ()

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