Crockpot Jambalaya

Recipe By:
Aheela
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  • Total Time 20 min Ico-add
  • Yield 6 Servings
  • Level Easy

Just combine the ingredients and turn the switch on, this crock pot jambalaya recipe will produce wonderful flavors and smells. When you get home from work just add the shrimp and boil the rice for dinner on...
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Ingredients

  • 12 ounces boneless skinless chicken breasts
  • 1 1/2 cups green peppers, chopped
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 can (14 ounces) whole tomatoes
  • 1/3 cup tomato paste
  • 1 can beef broth
  • 1 tablespoon parsley
  • 1 1/2 teaspoons basil
  • 1/2 teaspoon oregano
  • 1 teaspoon tabasco sauce
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • For finishing:
  • 1 pound raw shrimp, shelled and deveined
  • 3 cups cooked rice
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Directions

  1. 1. Cut chicken into one inch cubes.
  2. 2. Put all of the ingredients, except the shrimp and rice, in the crockpot. Cover and cook on low for eight hours.
  3. 3. To finish add the shrimp for the last 20 minutes of cooking.
  4. 4. Place a scoop of rice in a serving bowl and pour the jambalaya over the top.