Post by Tim Wescott on Dec 3, 2003 12:50:38 GMT -5
1 pound chicken breasts
1 pound (preferably) Andouille sausage **
1 pound shrimp, cooked
28 ounces crushed tomatoes
1/2 of a medium onion, chopped
1 large red or green bell pepper
3/4 cup chicken broth
1/2 cup white wine
2 teaspoons Oregano, preferably fresh
2 teaspoons Parsley, preferably fresh
2 teaspoons Cajun seasoning
1 teaspoon Cayenne pepper
2 cups Rice, cooked
** If you can't find Andouille sausage at your local grocery store, any good quality smoked and ****ed pork sausage will do. Andouille is simply authentic Cajun victuals, and therefore best for our purposes here.
Cut chicken into one-inch cubes and slice sausage on the bias as thinly as you can manage. Puree onion in a food processor - or chop it if you don't mind getting teary-eyed - and cut your bell pepper into centimeter slices. Put all in crockpot. Add the liquid ingredients and ****es (in other words, everything else except for the shrimp and rice), and stir thoroughly to ensure even distribution of ****es throughout the ingredients.
Cook in crockpot on low for 6-8 hours, or high for 3-4 hours if you're in a rush. At least 30 minutes before eating, add cooked shrimp and cooked rice, then let them simmer to warm. The longer you cook this - within reason - the more tender and melting your jambalaya will be.
1 pound (preferably) Andouille sausage **
1 pound shrimp, cooked
28 ounces crushed tomatoes
1/2 of a medium onion, chopped
1 large red or green bell pepper
3/4 cup chicken broth
1/2 cup white wine
2 teaspoons Oregano, preferably fresh
2 teaspoons Parsley, preferably fresh
2 teaspoons Cajun seasoning
1 teaspoon Cayenne pepper
2 cups Rice, cooked
** If you can't find Andouille sausage at your local grocery store, any good quality smoked and ****ed pork sausage will do. Andouille is simply authentic Cajun victuals, and therefore best for our purposes here.
Cut chicken into one-inch cubes and slice sausage on the bias as thinly as you can manage. Puree onion in a food processor - or chop it if you don't mind getting teary-eyed - and cut your bell pepper into centimeter slices. Put all in crockpot. Add the liquid ingredients and ****es (in other words, everything else except for the shrimp and rice), and stir thoroughly to ensure even distribution of ****es throughout the ingredients.
Cook in crockpot on low for 6-8 hours, or high for 3-4 hours if you're in a rush. At least 30 minutes before eating, add cooked shrimp and cooked rice, then let them simmer to warm. The longer you cook this - within reason - the more tender and melting your jambalaya will be.