Jambalaya, eh?
1 lb Chicken breast, cubed
1 lb Spicy sausage, 1/4" slices
½ lb Raw shrimp, frozen
28 oz Diced tomatoes (1 can)
1 Large yellow onion, chopped
1 Large red or orange pepper, chopped
1 Stalk Celery, chopped
4 Green onions thinly sliced
1 cup Rice
2 cups Chicken broth
2 tbsp Creole seasoning (look up recipe)
2 tsp Hot Sauce (eg. Sriracha)
1 tsp Worcestershire sauce
2 Bay leaves
1
Coat chicken in creole spice, put aside green onion and shrimp, add everything else to the cooker.
2
Cook 4 hours on high or 7-8 on low. Stir occasionally, add shrimp 45 minutes before serving.
3
Serve with sliced green onion on top.
Ingredients
1 lb Chicken breast, cubed
1 lb Spicy sausage, 1/4" slices
½ lb Raw shrimp, frozen
28 oz Diced tomatoes (1 can)
1 Large yellow onion, chopped
1 Large red or orange pepper, chopped
1 Stalk Celery, chopped
4 Green onions thinly sliced
1 cup Rice
2 cups Chicken broth
2 tbsp Creole seasoning (look up recipe)
2 tsp Hot Sauce (eg. Sriracha)
1 tsp Worcestershire sauce
2 Bay leaves
Directions
1
Coat chicken in creole spice, put aside green onion and shrimp, add everything else to the cooker.
2
Cook 4 hours on high or 7-8 on low. Stir occasionally, add shrimp 45 minutes before serving.
3
Serve with sliced green onion on top.
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