Slow-Poke Jambalaya
Slow-Poke Jambalaya recipe
Yield
6 servingsPrep
10 minCook
10 hrsReady
10 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | each |
onions
chopped |
|
| 2 | medium |
tomatoes
chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 2 | teaspoons |
thyme
chopped |
*
|
| 2 | teaspoons |
oregano
chopped |
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
salt
|
|
| 4 | ounces |
smoked sausage
chopped |
|
| 8 | ounces |
chicken breasts
chopped |
|
| 2 | cups |
beef stock
or bouillon |
|
| ½ | pound |
shrimp, cooked
shelled |
|
| 1 | cup |
rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | each |
onions
chopped |
|
| 2 | medium |
tomatoes
chopped |
|
| 237 | ml |
celery
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 1E+1 | ml |
thyme
chopped |
*
|
| 1E+1 | ml |
oregano
chopped |
|
| 0.6 | ml |
cayenne pepper
|
|
| 2.5 | ml |
salt
|
|
| 115.6 | ml/g |
smoked sausage
chopped |
|
| 231.2 | ml/g |
chicken breasts
chopped |
|
| 473 | ml |
beef stock
or bouillon |
|
| 226.8 | g |
shrimp, cooked
shelled |
|
| 237 | ml |
rice
cooked |
|
Directions
Shell shrimp, halve lengthwise.
In slow cooker, combine all ingredients except shrimp and rice.
Cover and cook on low 9 to 10 hours.
Turn slow cooker on high, add cooked shrimp and cooked rice.
Cover; cook on high 20 to 30 minutes.
