Crock-Pot Jambalaya – Pastalaya
2002-07-07- Course: Main Dishes
- Yield : 8 servings
- Servings : 8 servings
- Prep Time : 30m
- Cook Time : 4:0 h
- Ready In : 4:30 h
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The Cajun-Creole version of paella, though more highly spiced. There are many different versions of jambalaya; in fact, the only consistent ingredients are rice, tomatoes, peppers, and onions.
Ingredients
- 12 ounces skinless chicken breast cut in 1 inch cubes
- 1 lb smoked sausage
- 2 bell peppers, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 (28 oz) can whole tomatoes
- 1/3 cup tomato paste
- 1 (14 oz) can beef broth
- 1 tbsp dried parsley
- 1 1/2 tsp dried basil
- 1/2 tbsp oregano
- 1 tbsp Tabasco
- 1/2 tbsp salt
- 1 lb shrimp (optional)
Directions
Step 1
In a crock-pot add all together except shrimp. If using shrimp use all of the small can of tomato paste Cook on high for 4 hours.
Step 2
Add shrimp and cook an additional 30 minutes.
Step 3
Serve over rice or combine with enough rice to reach the desired consistency. Instead of rice, prepare your favorite pasta and serve over pasta for Pastalaya... Ya Ya.
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