Slow Cooker Jambalaya

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.

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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

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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