Chicken Jambalaya Cooker (Print Version)
# Ingredients:
01 -
1 green pepper, chopped.
02 -
1 white onion, diced.
03 -
3 garlic cloves, minced.
04 -
1 pound chicken, diced.
05 -
3 celery sticks, sliced.
06 -
1 pound smoked sausage, cut into rounds.
07 -
2 spoons of Creole seasoning.
08 -
1 spoon dried oregano.
09 -
1 large can of diced tomatoes.
10 -
2 bay leaves.
11 -
Salt and black pepper.
12 -
1 pound large shrimp, unpeeled.
13 -
1 cup long-grain white rice.
14 -
Parsley, fresh for garnish.
# Instructions:
01 -
Throw all ingredients in the slow cooker except for shrimp and rice. Stir it all together.
02 -
Let it cook on high for 3 hours or go low for 4-5 hours, until veggies soften.
03 -
Cut shrimp shells for easier handling and toss them in. Cook on high for another 30 to 45 minutes.
04 -
Make rice in a separate pot or rice cooker.
05 -
Pull out the bay leaves. Sprinkle in salt and pepper as needed.
06 -
Add parsley on top. Serve over rice or mix rice in before serving.
07 -
Keep leftovers in the fridge for up to 3 days. Freezing isn't recommended.
# Notes:
01 -
Shell the shrimp before digging in.
02 -
Freezing leftovers messes up the shrimp, so don't do it.