Friday, September 13, 2013

Fix it & Forget it: Crock Pot Jambalaya

1.5 c. (x 2 – see directions) chicken broth
4 bell peppers
1 large onion, chopped
1 large (32oz) can of diced tomatoes (leave the juice)
2 cloves garlic, diced
2 bay leafs
1 lb large shrimp, raw and de-veined
4 oz. chicken, diced
1 pkg spicy Andouille sausage
2 c. okra (optional)
2 tsp Cajun Seasoning

Spanish Rice or zatarans rice fixed right before serving.

Cook on low for 6 hours!!  Serve over rice

Warning that this is a bit spicy – if you are sensitive to spice, you might want to get a less spicy sausage and back down on the Cajun seasoning some.

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