Slow Cooker Jambalaya

July 18, 2018

 

Combine – 1 (14.5-ounce) can diced tomatoes, 1 (14.5-ounce) can beef broth, 1 (8-ounce) can tomato paste, 2 bay leaves, 2 tsp dried basil, 1 1/2 tsp dried oregano, 1/2 tsp Creole Seasoning, 1/2 tsp Tabasco sauce, 1/2 tsp salt, 1/2 tsp Worcestershire sauce, 1/4 tsp cayenne pepper, 1/4 tsp black pepper in a 6-quart slow cooker, stir to combine. Add – 1 medium onion, chopped, 1 green bell pepper, seeded and chopped, 2 celery ribs, chopped, 4 cloves garlic, minced, 1 pound Andouille sausage or use kielbasa, cut into slices, 2 chicken breasts, cut into 1-inch pieces. Stir to combine. Cover crock pot and cook on LOW 4 to 5 hours. Set a larger strainer/sieve over a large bowl and pour about 75% of liquid in the crock pot through strainer. You should have about 3 cups to cook the rice in. Add water to get 3 cups if necessary. Return all solids to crock pot. Stir in 1 tbsp chopped fresh parsley and 1/2 pound shrimp, peeled and deveined. Cover crock pot and cook on LOW 30 minutes. Meanwhile, bring the 3 cups of liquid to a boil. Stir in 1 1/2 cup white rice and cook according to package directions. Add cooked rice to slow cooker and mix in. Serve.

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