There’s nothing greater than coming home from work to a kitchen filled with a wonderful aroma and knowing that dinner is ready to go! That’s why I love my crock pot. Here’s a truly delicious recipe for Shrimp and Chicken Jambalaya (thank you AllRecipes.com):
Ingredients:
- 1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
- 2 stalks celery, thinly sliced
- 1 medium green bell pepper, cut into 1 inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes, with liquid
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 1 cup uncooked orzo pasta
- 1 pound cooked shrimp, peeled and deveined
Directions:
- In a slow cooker, mix chicken, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper, and bay leaf. Cover, and cook on Low 7 to 9 hours.
- Remove bay leaf from the chicken mixture, and stir in orzo. Increase heat to High. Cook 15 minutes, until orzo is tender.
- Stir in shrimp, and cook 2 minutes, until shrimp are heated through.
How many does this serve typically?
It makes a lot! I usually make it for two people and I always have a ton left over that we can use for dinner and lunches throughout the week!
Are you suppose to cook the chicken first?
Hi Linsey! You don’t have to cook the chicken first – just throw it in the crock pot and it will cook in there. Enjoy!
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