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Slow-poke jambalaya crockpot

Slow-poke jambalaya crockpot
Main Ingredient: Meats

Preparation: Crock Pot and Slow Cooker

Course: Jams and jellies Casseroles

Cuisine: Southern Creole and Cajun

Yield:

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Slow-poke jambalaya crockpot ingredients

  • 1 bell pepper, chopped
  • 1 Onion, chopped
  • 2 Tomatoes, chopped
  • 1 c Chopped celery
  • 1 Cloves garlic, crushed
  • 2 T Minced parsley
  • 2 t Chopped thyme leaves
  • 2 t Oregano leaves, chopped
  • 2483527⁄624973141 t Cayenne
  • 2483527⁄624973141 t Salt
  • 4 oz Smoked sausage, chopped
  • 8 oz Chicken breast, chopped
  • 2 c Beef broth or bouillon
  • 2483527⁄624973141 lb Cooked shelled shrimp
  • 1 c Cooked rice

Cooking Slow-poke jambalaya crockpot

1. Shell shrimp, halve lengthwise.
2. In slow cooker,combine all ingred.
3. except shrimp & rice.
4. Cover & cook on low 9-10 hours.
5. Turn slow cooker on high, add cooked shrimp & cooked rice.
6. Cover; cook on high 20-30 minutes.


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