Hearty Jambalaya
From Taste of Home I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that’s just as good as that served in restaurants," says Jennifer Fulk from Moreno Valley, California. "If you can’t find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions."
INGREDIENTS
Nutrition- 1
- 1
- 1⁄2
- 1(8 ounce) can tomato sauce
- 1cup diced onion
- 1small sweet red pepper, diced
- 1
- 1cup chicken broth
- 1
- 2tablespoons tomato paste
- 2teaspoons dried oregano
- 2teaspoons cajun seasoning
- 1 1⁄2teaspoons minced garlic
- 1teaspoon louisiana hot sauce
- 1⁄2teaspoon dried thyme
- 1
- hot cooked rice
DIRECTIONS
- In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice.