Tuesday, February 12, 2013

crockpot chicken jambalaya

Perfect for a Mardi Gras celebration at home or just a cold winters day!
1/2 pound andouille sausage cut into 1 inch pieces
2 stalks celery, sliced
1 pound boneless skinless chicken thighs, cut into 1" pieces
1 white onion, chopped 3 cloves garlic, minced
2 14 oz cans HUNTS diced tomatoes, undrained
1 Tbsp. sugar
1/8 teaspoon black pepper
1 green bell pepper, cut into 1 inch pieces
1 cup mushrooms, sliced
1-3 tsp Tabasco Sauce
1/4 tsp cayenne pepper
1/2 tsp dried thyme leaves
1/2 tsp dried basil leaves
1/2 cup uncooked long grain white rice
1 pound frozen fully cooked white shrimp, thawed (optional)

In medium saucepan, cook sausage until lightly browned and rain of fat. Combine sausage with all ingredients except rice in crock pot. Cover and cook on LOW for 6 - 8 hours. Increase heat to HIGH and stir in rice and cook for 15 minutes, or until rice is tender. Add shrimp, stir, cover and cook an additional 3-5 minutes until shrimp is heated through. Enjoy!!

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