Crock Pot Jambalaya

Recipe Date:
August 28, 2013
Serving Size:
8
Cook Time:
00:06:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 12 chicken thighs
  • 1 small bag brown rice
  • 4 andouille sausages
  • 1 linquica sausage
  • precooked bacon
  • 1 28 oz can chopped tomatoes, undrained
  • 1 cup beef broth
  • 8 ozs canned green chilies, drained
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeƱo, chopped
  • 1 yellow onion, chopped
  • 1 celery stick, chopped
  • 3 bay leaves
  • Thyme, generous
  • Oregano, generous
  • Fresh Parsley
  • 1 lb Shrimp
  • Frank's Hot Sauce
Directions

Sauté’ peppers, onion, celery in olive oil until softened.  Brown the sausages and bacon.  Next, brown chicken with smoked paprika. Brown the rice- all in one pan.
In crock pot, mix rice, veggies, herbs and spices, tomatoes and green chilies. Then layer with sausage mixture and chicken thighs-on top

Cook on high for 5-6 hours or until thighs are falling apart.  Add shrimp the last 30 minutes of cooking. Top with fresh parsley and squeeze of lime alongside with Franks hot sauce if desired.

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