Jambalaya

Name: Jambalaya
Cuisine: American
Ingredients: 1 can (7.25 oz) crushed tomatoes; 1 cup chicken broth; 1 can (3 oz) tomato paste; 1 red pepper, chopped; 1/2 onion, chopped; 2.5 garlic cloves; 1.5 tsp parsley; 1 tsp basil; 3/4 tsp oregano; 2/3 tsp salt; 1/4 tsp cayenne pepper; 1/4 tsp hot pepper sauce; 1/2 lb chicken breast, cubed; 1/2 lb smoked sausage, cut into 1/4 inch slices; 1/4 lb uncooked shrimp; Rice

Shari Meyer @sharilikesrainbows

Jambalaya

Shari Meyer @sharilikesrainbows

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Ingredients

1 can (7.25 oz)crushed tomatoes
1 cupchicken broth
1 can (3 oz)tomato paste
1red pepper, chopped
1/2onion, chopped
2.5garlic cloves
1.5 tspparsley
1 tspbasil
3/4 tsporegano
2/3 tspsalt
1/4 tspcayenne pepper
1/4 tsphot pepper sauce
1/2 lbchicken breast, cubed
1/2 lbsmoked sausage, cut into 1/4 inch slices
1/4 lbuncooked shrimp
Rice

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Steps

1

In slow cooker, combine tomatoes, broth, and tomato paste. Add red peppers, onion, 2.5 garlic cloves,1.5 tsp parsley, 1 tsp basil, 3/4 tsp oregano, 2/3 tsp salt, 1/4 tsp cayenne pepper, and 1/4 tsp hot pepper sauce. Stir in chicken and sausage.
2

Cover and cook on low for 4-6 hours. Stir in shrimp and cook for 15-30 minutes until shrimp is pink.
3

Add to Pyrex dish and freezer.
4

Once prepping to eat, thaw overnight. Cook rice in rice cooker. Place jambalaya in Dutch oven and heat through (160°).