Thursday, 16 October 2008

Jambalaya

1 pound Chicken breasts,
   boneless - cut in 1" cubes
1 pound Smoked sausage,
   sliced 
28 ounces Crushed tomatoes
1 medium Onion, chopped
1 Green pepper, chopped
1 cup Chicken broth (cup of
   warm water plus chicken
   bullion cube)
1/2 cup White wine
2 teaspoons Oregano
2 teaspoons Parsley
4 or 5 dashes of hot sauce
1 teaspoon Cayenne pepper
Chili flakes to taste
2 cups Rice, cooked
1 pound Shrimp, cooked

  • Cut chicken and slice sausage. 
  • Chop onion and green pepper.
  •  Put all in slow cooker. 
  • Add remaining ingredients, except shrimp and rice. Cook in slow cooker on high for 4-5 hours. 
  • Reduce heat to low
  • Add cooked shrimp and cooked rice; allow to heat for about 30 minutes