JAMBALAYA for the CROCK POT
24-oz boneless skinless, chicken breast
3 cups green peppers, chopped
2 medium onions, chopped
4 cups celery, sliced
8 garlic cloves, minced
2 (14-oz) cans whole tomatoes
2/3 cup tomato paste
2 (10-1/2-oz) cans beef broth
2 tbsp. parsley
1 Tbsp. basil
1 tsp. oregano
2 tsp. Tabasco sauce
1 tsp. cayenne pepper
1 tsp. salt
32-z shelled shrimp
6 cups cooked rice
Cut chicken into 1-in. pieces
Put all ingredients (EXCEPT shrimp and rice) in crock-pot.
Cover; cook on LOW for 8 hours.
Add shrimp the last 20 minutes of cooking.
Stir in rice before serving.
Yield: 12 servings.
No comments:
Post a Comment