Jambalya Slow Cooker Style Recipe

  • 2 pounds boneless Chicken Breast
  • 1 pound Beef Polish Kabasi
  • 1 onion (medium)
  • 1 green bell pepper
  • 1 stalk celery
  • 1 can diced tomatoes (28 ounce can)
  • 2 cups chicken broth
  • 2 teaspoons oregano
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon hot sauce
  • 2 bay leaves
  • 1/2 teaspoon thyme
  • 1 pound Frozen, peeled & cooked shrimp, thawed
  • 3 cups Cooked Long Grain White Rice
Cut chicken into 1 inch cubes. Cut sausage into 1/2 inch slice, then cut those in half. In a skillet, brown chicken and then add sausage, onion and green pepper. Cook over medium heat until the sausage is warmed thoroughly and vegetables start to get a bit tender.

In a slow cooker, combine items from the skillet, tomatoes, celery, chicken broth and all of the other ingredients. Cover and cook on low heat for 5 hours or high heat for 3 hours.

Ten minutes before serving, stir in the thawed shrimp, cover and cook until the shrimp is heated thoroughly. Discard bay leaves and serve over cooked rice.

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