Jambalaya (Crockpot OR Stove Top)
28 oz can diced tomatoes (don’t drain)
1 can tomato paste (small)
1 green bell pepper, chopped
1 onion, chopped
1 celery stalk, chopped
1 teaspoon oregano
1/2 teaspoon thyme
2 teaspoons Cajun seasoning (Tony Cacheres or Slap Ya Mama)
Hot sauce (Tabasco or any other brand) to taste
1 package of sausage
1 small package of shrimp
3-4 frozen boneless chicken breasts
2 cups rice, uncooked
Combine all ingredients except rice and set crock pot to cook for 6 hours (lower or higher settings are fine too). When finished, shred the chicken. Cook rice separately… You can either mix the cooked rice with the finished jambalaya or serve over the rice.
If you prefer cooking on the stove top, begin by baking the chicken breasts in the oven at 350 degrees for an hour (if frozen) or 30 minutes (if thawed). Make sure the juices run clear then shred the chicken breasts. Combine shredded chicken breasts, onion, celery stalk, shrimp, and sausage in a dutch oven or stockpot. Add a dash of cooking oil (I prefer olive oil) and saute until the vegetables are wilted. Add the diced tomatoes, tomato paste, oregano, thyme, Cajun seasoning, and hot sauce. Bring to a boil, and then simmer until the rice is cooked. You can either mix the cooked rice with the finished Jambalaya or serve over the rice.
Side Suggestions :: Jambalaya tastes really good with a side of corn muffins and fried okra!