Post by tami on May 16, 2008 5:54:19 GMT -8
I made this for dinner last night. It was really good! I think it could use a little bit of turkey smoked sausage for even more flavor. I will make it again. It was spicy and it looked good too. I used 1 red pepper and 1 yellow pepper as that is what I had on hand. I forgot to put the celery in but didn't miss it.
Jambalaya Recipe (Crock-Pot)
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After seeing all the talk of crock pot recipes on the "Dear CL" thread, I remembered my favorite recipe and thought I'd share it with you. It actually is in the little instruction book that came with my Rival Crock-Pot. One time, I made this when having friends over for dinner, then realized that one of my friends was from Louisiana and this couldn't possibly compare to his mama's Jambalaya! He declared it to be "heavenly" and had three helpings! Fortunately, it is extremely low in fat.
Jambalaya (source:Rival Crock-Pot Instruction booklet)
12 oz boneless, skinless chicken breats
2 green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced (I always use more)
1 14-1/2 oz can whole tomatoes
1/3 cup tomato paste
1 can beef broth
1 Tbl dried parsley
1 1/2 tsp dired basil
1/2 tsp dried oregano
1 tsp Tabasco sauce
1 tsp cayenne pepper
1/2 tsp salt
1 lb. shelled shrimp
3 cups cooked rice
Cut chicken into 1-inch pieces. Add all ingredients except shimp and rice to Crock-Pot. Cover; cook on Low 8 to 10 hours (High: 3 to 4 hours). Add shrimp last 15 to 30 minutes of cooking. Stir in rice when ready to serve. 6 servings (big servings!)
Cal: 332; Protein: 34g; Fat 3g (not a typo!); Carb: 41g; Chol: 148mg; Sodium: 828mg
Jambalaya Recipe (Crock-Pot)
--------------------------------------------------------------------------------
After seeing all the talk of crock pot recipes on the "Dear CL" thread, I remembered my favorite recipe and thought I'd share it with you. It actually is in the little instruction book that came with my Rival Crock-Pot. One time, I made this when having friends over for dinner, then realized that one of my friends was from Louisiana and this couldn't possibly compare to his mama's Jambalaya! He declared it to be "heavenly" and had three helpings! Fortunately, it is extremely low in fat.
Jambalaya (source:Rival Crock-Pot Instruction booklet)
12 oz boneless, skinless chicken breats
2 green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced (I always use more)
1 14-1/2 oz can whole tomatoes
1/3 cup tomato paste
1 can beef broth
1 Tbl dried parsley
1 1/2 tsp dired basil
1/2 tsp dried oregano
1 tsp Tabasco sauce
1 tsp cayenne pepper
1/2 tsp salt
1 lb. shelled shrimp
3 cups cooked rice
Cut chicken into 1-inch pieces. Add all ingredients except shimp and rice to Crock-Pot. Cover; cook on Low 8 to 10 hours (High: 3 to 4 hours). Add shrimp last 15 to 30 minutes of cooking. Stir in rice when ready to serve. 6 servings (big servings!)
Cal: 332; Protein: 34g; Fat 3g (not a typo!); Carb: 41g; Chol: 148mg; Sodium: 828mg