Wednesday, June 6, 2012

Slow Cooker Jambalaya

I made  fried chicken last night and I had a bunch of leftovers.  My husband had a yen for Jambalaya so I decided to strip the coating off of some of the chicken and use it up.

1.5-2 cups cooked chicken, shredded
4 cups chicken broth
8 oz smoked sausage, diced(we like Hillshire Farms Chicken Hardwood Smoked Sausage)
1/2 cup celery
1/2 cup onion
1/4 cup green bell pepper
1/4 cup red bell pepper
1- 14.5 oz can, diced tomatoes, with juice (2 cups diced , peeled if from fresh)
2 cloves garlic, minced
2 tsp creole seasoning
1 tsp oregano
1 tsp basil
hot sauce to taste
salt and pepper to taste

2 cups uncooked long grain rice(brown or white, up to you)
*1/2 lb shelled, deveined and cooked shrimp

Combine all ingredients except the rice and shrimp in a lined slow cooker.

Cook on low 4 hours until the veggies are tender, turn heat to high and add rice, cook until it is tender(time will depend on the rice you use, white takes about an hour, brown up to 2) about 30 minutes before it is done add shrimp , make sure it is heated through, Cook until all liquid is absorbed and rice is tender

*If not everyone likes shrimp, like in my family, you can heat it separately and add it to their individual dishes.

I topped mine with a little extra Chipotle Cholula Sauce and added some Jalapenos!

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