Recipe 5/14/2018

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.