Categories: dinner, nondairy

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

1. 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.

2. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours.

3. Stir in the rice.

4. Cook on LOW for 2 hours or on HIGH for 1 hour or until rice is cooked and all liquid is absorbed.

5. Turn Crock-pot slow cooker to HIGH.

6. Add shrimp.

7. Cover and cook 30 minutes or until shrimp are no longer pink.

8. Arrange jambalaya on serving platter.

9. Sprinkle with remaining French Fried Onions.

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