JAMBALAYA

Main Ingredient: Chicken Shrimp Rice and Grains Tomatoes
Preparation: Crock Pot and Slow Cooker
Course: Casseroles
Cuisine: Creole and Cajun
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Yield:

JAMBALAYA ingredients

1⁄4 c butter
1 c Onion, chopped
2 Cloves garlic, crushed
28 oz can tomatoes
1⁄2 c Long grain rice
1 t basil
1 t Salt
1⁄2 t Pepper
1⁄4 t Cayenne
1 t soup mix
1⁄2 c Green pepper, chopped
1⁄2 c Celery, sliced
1⁄4 c parsley, dried
1 lb shrimp uncooked
3 chicken breasts cook cube
6 Sliced Mushrooms

Cooking JAMBALAYA

1. Heat butter in tight, fully covered saucepan.
2. Add onion and garlic,
cook over low heat for 5 minutes.
3. Add tomatoes and juice and bring to
a boil.
4. Sprinkle rice on top of tomatoes.
5. Add salt, pepper cayenne
and soup mix. Cook for 15 minutes.
6. Then add green pepper, celery,
parsley and basil.
7. If necessary, add a little water or tomatoe juice
and cook for another 5 minutes.
8. Transfer to a casserole dish and add
shrimp, chicken and juices, sliced mushrooms.
9. Cover tightly.
10. Bakei in
preheated oven for 15 minutes 350 degrees F till shrimp are cooked,
but not overdone.