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Crock-Pot Jambalaya - PastalayaMain Dishes & Casseroles
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Submitted by Jacque Acklen
Livingston, TX
on Sunday, July 07, 2002
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| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 4 hours, 0 minutes |
| Ready In: | 4 hours, 30 minutes |
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The Cajun-Creole version of paella, though more highly spiced. The only consistent ingredients among all of the jambalaya recipes are rice, tomatoes, peppers, and onions. Ingredients used for jambalaya are ham, oysters, chicken, Andouille sausage, duck, shrimp, and game birds.
Definition from www.idunno4recipes.com |
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| Ingredients |
| 12 ounces skinless chicken breast cut in 1 inch cubes |
1 pound smoked sausage |
| 2 bell peppers chopped |
1 onion chopped |
| 2 celery stalks chopped |
3 garlic cloves minced |
| 1 can whole tomatoes |
1/3 cup tomato paste |
| 1 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 pound shrimp (optional) |
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| | | Directions | In a crock-pot add all together except shrimp. Cook on high for 4 hours. Add shrimp and cook an additional 30 minutes. Serve over rice or combine with enough rice to the desired consistency. Instead of rice, prepare your favorite pasta and serve over pasta for Pastalaya... Ya Ya
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