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Slow Cooker Jambalaya Recipe

   
 

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     Slow Cooker Jambalaya

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 lb boneless skinless chicken breast cut into bite size pieces
4 ounces smoked turkey sausage or andouille sausage (which is more spicy)
1-1/4 cup chopped sweet green peppers
1 cup thinly sliced celery
3/4 cup chopped onions
1- 28 ounce can crushed tomatoes
4 garlic cloves minced
1 tsp. crushed red peppers
1 tsp paprika
 
8 ounces deveined shrimp
2 cups long garin rice.
collard greens
3 cups chicken broth

Instructions
In a sauce pan fry the chicken and sausage in 1 tbsp of butter or vegetable oil. Stir 5 mintues. Add the garlic, paprika, salt and pepper, and crushed red peppers. Add the tomatoes. Cook for another 5 minutes. Add the collard greens, celery and onion. cook for about 2 hours.
Stir in the rice (brown rice works great). Add the chicken broth. Turn the heat up and simmer for 45 minutes.
When the rice is tender add the shrimp. Test for seasoning. Add more salt, pepper, garlic as needed. Cook another 10 minutes or until the shrimp is cooked.
Note- if you don't want to add the rice into the mixture cut back the chicken stock by 1 cup and serve rice on the side.


Originally Submitted
8/19/2013





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