Description
This jambalaya stew is a favorite every year for Lenten soup suppers at church…
Ingredients
- 2 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 2 medium onions, chopped
- 2 stalks celery, sliced
- 1 large green bell pepper, coarsely chopped
- 6 cloves garlic, minced
- 2 teaspoons Creole seasoning
- ½ pound andouille sausage, sliced
- ½ pound turkey kielbasa, sliced
- 1 cup uncooked white rice
- 1 pound uncooked medium shrimp, peeled and deveined
Instructions
- Place chicken broth
- tomatoes
- onions
- celery
- bell pepper
- garlic
- and Creole seasoning in the bottom of a 5- to 6-quart slow cooker. Cover and cook on High for 4 to 5 hours
- or Low for 8 to 10 hours.
- Heat a large nonstick skillet over medium heat during the last 50 minutes of cooking time. Add andouille sausage and turkey kielbasa to the skillet and cook
- turning occasionally
- until browned
- about 5 minutes. Stir sausage and rice into the slow cooker.
- Cover and cook on High for 30 minutes. Stir in shrimp and continue to cook until rice is tender and shrimp are just opaque in the centers
- 10 to 15 minutes more.
Prep Time: 20 mins
Cook Time: 4 hrs 40 mins
Total Time: 5 hrs
Servings: 8