Sunday, January 10, 2010

Kathy’s Crockpot Jambalaya

1 LB boneless, skinless chicken thighs, cut into one-inch pieces
1 LB sausage links, cut into pieces (use cooked or raw, I like Johnsonville Brats the BEST in this recipe)
3 stalks celery, chopped... See More
1 red pepper, seeded and chopped in large chunks
2 med. onions, chopped
3 cloves garlic, minced
28 ounce can crushed tomatoes (undrained)
1 tblsp sugar
½ tsp. dried oregano
½ tsp. dried basil
1 tsp. salt
½ tsp. dried thyme
1 bay leaf
¼ tsp. cayenne pepper (more or less to your heat preference)

1 LB frozen shrimp (peeled, uncooked)

Combine all ingredients except shrimp in a crock-pot. Cover and cook on LOW for 5-9 hours until chicken is cooked through. Increase heat to high just before serving and add shrimp. Cook until shrimp are pink (just a few minutes- don’t overcook!).
Serve over rice.

Kathy Shea Mormino

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