New Orleans Jambalaya (serves 6-8)
(Source: Au Bon Climat Wine Club September 2017 Release Notes)
Ingredients:
1 # boneless skinless chicken breasts, cut into 1-inch cubes
½ # Andouille sausage, sliced
1-28 oz can diced tomatoes
1 medium onion, chopped
1 gn bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup chicken broth
2 t dried oregano
2 t dried oregano
2 t Cajun or Creole seasoning
1 t hot sauce
2 bay leaves
½ t dried thyme
1 # frozen peeled and cooked shrimp, thawed
2-3 c cooked rice
Preparation instructions:
In slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme
Cover and cook on low for 7 h or on high for 3 h. Stir in the thawed shrimp, cover and cook until the shrimp is heat through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.