Jambalaya

1 medium onion, chopped
2 stalks celery, cut into 1/4 inch slices
14.5 oz can no salt added diced tomatoes
2 cups low sodium chicken broth
1 pound boneless skinless chicken thighs, cut into 1 inch pieces
1/2 pound light kielbasa, cut into 1/2 inch slices
1/4 teaspoon cayenne pepper
1 small green bell pepper, seeded and chopped
1/2 pound large shrimp, peeled and deveined
2 cups frozen cut okra
1/2 teaspoon Cajun (Creole) seasoning
3 tablespoons cornstarch
1/4 teaspoon salt
Dash hot pepper sauce
Hot cooked white rice

In a slow cooker, stir first 7 ingredients together. Cover and cook on high 3 hours or low 5 hours. Stir in the green pepper and next 3 ingredients and cook for 1 hour or until shrimp is cooked through.

Remove 1/4 cup of liquid from the slow cooker and place in a bowl. Stir cornstarch into liquid. Stir back into bowl and cook an additional 15 min. or until thickened. Stir in salt and hot sauce. Serve with rice.

Makes 8 Servings


Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart

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