Crock-Pot Jambalaya-Pastalaya - cooking recipe
Ingredients
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12 ounces boneless skinless chicken breasts, cut in 1 inch cubes
1 lb smoked sausage
2 green bell peppers, chopped
1 onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
14 ounces whole tomatoes, blended
1/3 cup tomato paste
14 ounces beef broth
1 tablespoon dried parsley
1 1/2 teaspoons dried basil
1/2 tablespoon oregano
1 tablespoon Tabasco sauce
1/2 tablespoon salt
1 lb shrimp (optional)
1 lb pasta or 3 -4 cups cooked rice
Preparation
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In a crock-pot add all together except, bell pepper and shrimp.
Cook on high for 4 hours.
Add shrimp and bell pepper and cook an additional 30 minutes.
Serve over rice or combine with enough rice to the desired consistency. Instead of rice, prepare pasta and serve over it for Pastalaya.
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