tasty thursday

Crockpot Jumbalaya

{chicken shrimp and sausage} 

*This dish is semi-pricey because it has chicken shrimp and sausage in it.  But it makes a TON so you can freeze or share with neighbors (which is what I did)! It is absolutely worth every penny & so easy!

2 lbs boneless skinless chicken breasts

1 lb smoked sausage (cut into 2 inch slices) 

1 large onion; chopped

1 large green bell pepper; seeded/chopped

3 stalks celery; chopped

1 (28 oz) can diced tomatoes with juice

3 cloves garlic; chopped

2 cups chicken broth 

1 tsp dried thyme

1 tsp oregano

1 lb extra large shrimp (peeled/deveined) 

1 3/4 cup long-grain rice

parsley (to top dish with)

Combine chicken, sausage, onion, green bell pepper, celery, tomatoes, garlic, chicken broth, thyme and oregano in a crock pot (slow cooker).  Cook on low for 5 hours or high for 3 hours.  Add shrimp and rice; and cook on HIGH for 1 additional hour.  (You may cook rice before putting in and cook on high for 30 additional minutes instead of an addition hour to speed up the process).  Sprinkle with chopped parsley and serve!

Enjoy!

Thanks for walking with us,

JL