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Jambalaya

Ingredients

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

Instructions

  1. Shell shrimp, halve lengthwise.
  2. In slow cooker, combine all ingredients except shrimp and rice.
  3. Cover and cook on LOW 9 to 10 hours.
  4. Turn slow cooker on HIGH. Add cooked shrimp and cooked rice.
  5. Cover; cook on HIGH 20-30 minutes.

From the kitchen of Martin James – Copenhagen, Denmark.


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