Jambalaya
(from kintyre’s recipe box)
Source: Crock-Pot Cookbook
Prep time: 10 minutes
Cook time: 240 minutes
Serves 6 people
Ingredients
- 2 1/2 to 3 pounds chicken pieces, skinned if desired
- 1 can (14 1/2 ounces) diced tomatoes
- 1 can 14 1/2 ounces) chicken broth
- 1 green bell pepper, chopped
- 2 cups French's French Fried Onions
- 1/8 cup Frank's Red Hot Cayenne Pepper Sauce
- 2 cloves garlic, chopped
- 2 teaspoons Old Bay seafood seasoning
- 1 1/2 teaspoons dried oregano leaves
- 3/4 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 cup uncooked regular rice
- 1 pound shrimp, peeled and deveined
Directions
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Combine the chicken, tomatoes, chicken broth, green pepper, 1 cup French’s French Fried Onions, Frank’s Red Hot Cayenne Pepper Sauce, garlic, seafood seasoning, oregano, salt, and pepper in the Crock-pot slow cooker.
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Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours.
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Stir in the rice.
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Cook on LOW for 2 hours or on HIGH for 1 hour or until rice is cooked and all liquid is absorbed.
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Turn Crock-pot slow cooker to HIGH.
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Add shrimp.
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Cover and cook 30 minutes or until shrimp are no longer pink.
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Arrange jambalaya on serving platter.
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Sprinkle with remaining French Fried Onions.