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February 6, 2019

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Slow Cooked Jambalaya

January 26, 2018

 

 

Ingredients

  • 1 pound nitrate free turkey sausage, cut into1.5" slices

  • 1 pound chicken breast, cut into 1-inch pieces

  • 1/2 pound shrimp, peeled and deveined

  • 1 1/2 cups uncooked brown rice, rinsed well

  • 1 (14.5-ounce) jar diced tomatoes with juices

  • 2.5 cups vegetable, or chicken broth/stock

  • 1 (8-ounce) jar tomato sauce

  • 2 bay leaves

  • 1 1/2 tsp dried oregano

  • 1/2 tsp sea salt, or to taste

  • 1 tsp Worcestershire sauce

  • 1/2 tsp cayenne pepper

  • 1 Tbsp smoked paprika

  • 1 medium yellow onion, diced

  • 4 cloves fresh garlic, minced

  • 1 green bell pepper, seeded and chopped

  • 2 celery ribs, chopped

  • a small bunch of fresh parsley, chopped

Instructions

  1. Place all the ingredients (except shrimp and parsley) in a 6 quart slow cooker and stir to combine.

  2. Cover and cook on LOW 4-5 hours or on HIGH for 2-3 hours.

  3. Stir in parsley and shrimp. If all the liquid is absorbed add 1 additional cup of broth. Cover crock pot and cook on LOW for an additional

  4. 30 minutes or until shrimp and chicken are cooked through.

     

     

     

     

     

     

     

     

     

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