Friday, October 14, 2011


Enjoy the best of fall with this delicious adaptation of a Louisiana classic. Combine ingredients in the morning and forget about it until dinner time. The kick from the Creole seasoning warms up chilly autumn evenings. Perfect for a fall Saturday...spend the day enjoying the cooler weather and bright sunshine outdoors or pulling for your favorite football team, then come home to a fragrant, delicious meal waiting for you!

Crock Pot Jambalaya

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes

1/4 pound Andouille sausage, sliced

1 (28 ounce) can no sodium added diced tomatoes with juice

1 large onion, chopped

1 large green bell pepper, chopped

1 cup chopped celery

1/2 cup chicken broth

1/2 cup water

2 teaspoons dried oregano

2 teaspoons dried parsley

2 teaspoons Cajun seasoning (The Delicious Dietitian Creole Blend)

1 teaspoon cayenne pepper

1/2 teaspoon dried thyme

1 pound fresh or frozen cooked shrimp without tails

In a crockpot, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time. Serve over rice.

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