Name: Slow poke Jambalaya slow cooker
Ingredients: 1 bell pepper, chopped; 1 onion, chopped; 2 tomatoes, chopped; 1 c chopped celery; 1 clove garlic, crushed; 2 tb minced parsley; 2 ts chopped thyme leaves; 2 ts oregano leaves, chopped; 1/8 ts cayenne; 1/2 ts salt; 4 ounce smoked sausage, chopped; 8 ounce chicken breast, chopped; 2 c beef broth or bouillon; 1/2 pound cooked shelled shrimp; 1 cup cooked rice

Slow poke Jambalaya slow cooker

Cooking MethodSlow Cooker

Ingredients

1 bell pepper, chopped
1 onion, chopped
2 tomatoes, chopped
1 c chopped celery
1 clove garlic, crushed
2 tb minced parsley
2 ts chopped thyme leaves
2 ts oregano leaves, chopped
1/8 ts cayenne
1/2 ts salt
4 ounces smoked sausage, chopped
8 ounces chicken breast, chopped
2 c beef broth or bouillon
1/2 pound cooked shelled shrimp
1 cup cooked rice

Instructions

Yield: 6 servings. Shell shrimp, halve lengthwise. In slow cooker, combine all ingredients except shrimp and rice. Cover and cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp and cooked rice. Cover; cook on high 20-30 minutes.