Crockpot Jambalaya
The addition of the Italian seasoning is something I'd never tried before...until a friend told me about it and SWORE it was awesome. I have to admit, it adds another dimension of flavor. Who knew! Give it a shot, you might like it :)
Servings: 6 to 8 servings
Ingredients
- 1 lb boneless skinless chicken thighs, diced into bite sized pieces
- 1 pound cooked shrimp peeled and deveined
- 1 cup diced celery sliced thin
- 1 green bell pepper sliced thin
- 1 medium onion chopped
- 2 to 4 cloves garlic minced
- 1 28-ounce can crushed tomatoes (don't drain it)
- 1 tsp Italian seasonings optional
- 1/2 to 1 teaspoon creole seasoning
- 1 to 2 bay leaves
- 1 cup uncooked orzo pasta or quick-cook rice
Instructions
- Place the chicken, celery, pepper, onion, garlic, seasonings, and tomatoes in the crockpot
- Cover and cook on low for 5 to 7 hours
- Remove the bay leaves and through them out, they are not digestible and they can cut your throat if you try to eat them
- Stir in the rice or orzo, turn heat to high. Cover and cook for 45 to 60 minutes (until the rice/orzo is tender)
- Stir in the shrimp, cover and cook 20 more minutes