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Crock Pot Jambalaya

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  • 1 lbs boneless chicken breasts
  • 1 lbs smoked sausage, cut to 1/4- slices than halved
  • 1 14-oz can diced tomatoes, undrained
  • 1 14-oz can chicken stock
  • 1 6-oz can tomato paste
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, diced
  • 1 onion, diced
  • 3 celery ribs, chopped
  • 5 garlic cloves
  • 3 tsp parsley flakes
  • 2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp Tabasco Sauce
  • Cooked Rice

Place the chicken in the bottom of the slow cooker along with the sausage.

Combine the tomatoes, broth, tomato paste with the green pepper, red pepper, jalapeno pepper, onion, celery, garlic and seasonings. Pour into crock pot covering the chicken and sausage.

Set your cook time. I cooked mine for 10-hours. Once the crock pot has finished, use forks and shred the chicken in the pot. If you would like to add shrimp to the recipe, with about 20 minutes remaining, add the shrimp. They are finished when they turn pink.

Cook the rice separately. Combine the jambalaya and rice together once they are both finished. Garnish with parsley or green onions. Serve with bread. Enjoy!


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