Monday, December 13, 2010
Since I had never made Jambalaya before, I turned to my mom's crockpot recipe book. I'm going to consider this a weeknight dinner like I do with most of the crockpot meals I make. This one, too, could be done well, I think, in a big wok or skillet if you don't have a crockpot! The combination of flavors is tremendous but I don't think that you need it to sit for hours in order to get that kind of taste.
1 pound chicken breasts, diced
1 white onion, diced
1 can of diced tomatoes, drained
1 green pepper, finely chopped
2 carrots, diced
2 tablespoons Cajun seasoning (McCormick)
1 tablespoon garlic powder
2 teaspoons basil
2 teaspoons oregano
1 teaspoon paprika
1 teaspoon red pepper flakes
1/2 pound cooked shrimp
2 cups cooked rice
In the crockpot, combine chicken, onion, tomatoes, green pepper, carrots, and all the seasonings. Cook on low for about 4 hours. Stir occasionally. Chicken will be white and fully cooked. Stir in the shrimp and rice and cook an additional 20 minutes, stirring frequently. Serve warm.
The original recipe in Mom's book calls for raw shrimp and cooked rice. I didn't have any, and to be honest, the shrimp came out fine, and cut down the cooking time about 20 minutes. I also used instant rice and stirred it right into the mixture. There was lots of liquid in there, so I figured, why not! And it worked just fine.
Can't wait for you to see what I'm cooking up this week!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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