Jun 20, 2014

Shrimp Jambalaya

12 ounces skinless chicken breast
8 ounces smoked sausage
8 ounces ham, diced
1 green pepper, chopped
4 cloves garlic, minced
1 can diced tomatoes (14.5 ounces)
1/3 cup tomato paste
1 cup chicken broth
1 tablespoon dried parsley
½ teaspoon oregano
1-1/2 teaspoon Louisiana Hot Sauce
1-1/2 teaspoon cayenne pepper
1 teaspoon black pepper
sea salt to taste
1 pound shrimp, shelled
Cooked rice (white or wild rice)

  1. Cut chicken and add all ingredients except shrimp and rice to Crock Pot or Dutch oven.
  2. Stir and cook at low heat for 6 to 8 hours or on high heat for 3 to 4 hours.
  3. Add shrimp during the last 30 minutes of cooking.
  4. Serve on rice and with corn bread.

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