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Beans Cajun Chicken Jambalaya

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  • Beans Cajun Chicken Jambalaya

    Bean Posted March 14, 2006 08:22 AM
    Cajun Chicken Jambalaya

    2 c. cooked chicken, diced, skin removed
    2 tbsp. butter
    1/4 c. onion, chopped
    2 cloves garlic, diced
    1/4 c. celery, chopped
    1/4 c. bell pepper, chopped
    1 can whole tomatoes
    2/3 c. long grain rice
    1/2 tsp. thyme, dried
    1/2 tsp. basil, dried
    1 1/2 tsp. Cajun Spices
    1/4 tsp. cayenne pepper
    1/4 tsp. black pepper
    1 1/2 c. chicken broth
    1 tsp. Tabasco
    1 bay leaf
    Optional: 1 lb. shrimp, shelled and cleaned and, if frozen, thawed

    Melt butter in a large frying pan or skillet. Sauté the onion, garlic, celery and bell pepper until tender. Add canned tomatoes and their liquid, rice, thyme, basil, Cajun spices, cayenne pepper, chicken broth, Tabasco and bay leaf. Bring to a boil then reduce heat to a simmer until rice is tender. Add chicken and shrimp. Cook until shrimp turn pink and opaque.

    This can also be made with a slow cooker (Crock-Pot). Chicken does not need to be precooked. Sauté in butter the onion, garlic, celery and bell pepper until tender. Combine all ingredients except shrimp in the slow cooker. Stir well. Cover and cook on Low for 8 to 10 hours. One hour before serving stir in uncooked shrimp. Cook on High for the remaining hour, or until shrimp and pink and opaque.
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