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SHRIMP JAMBAYAYA




Source of Recipe


email - Jan Taylor


List of Ingredients




12 oz. boneless skinless chicken breasts
8 oz. smoked sausage of your choice
8 oz. smoked ham diced
1 green pepper finely chopped
1 medium onion chopped
2 stalks celery finely sliced
4 cloves garlic minced
1 14-1/2 oz. cam whole tomatoes
1/3 cup tomato paste
1 cup chicken broth
1 tablespoon dried parsley
1-1/2 tsp. dried basil leaves
1/2 tsp. dried oregano
1-1/2 tsp. dried cayenne pepper
1 tsp. black pepper
salt to taste
1 lb. fresh shrimp shelled and cleaned
4 cups cooked rice

Recipe



Cut the chicken into bite sized pieces. Add all remaining ingredients, except the shrimp and rice to the crockpot slow cooker. Cover; cook on low 8 to 10 hours or on HIGH for 3-4 hours. Add the shrimp during the last 30 minutes of cooking. Pour the shrimp jambalaya over the rice when ready to serve.

Makes 6 servings.

ENJOY!

Jan