Thursday, November 29, 2012

No Shrimp Jambalaya

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound jalapeno sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, peppers, and chicken broth. Stir in oregano, Cajun seasoning, and hot sauce. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Spoon mixture over cooked rice ... do NOT add the rice to the crock pot.

**Disclaimer, this is most likely a little too spicy for kiddos. For a milder version, use andouille sausage instead of jalapeno.

No comments:

Post a Comment