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Crockpot Jambalaya

From Statesboro Market2Go

<p>A spicy, hearty, and meaty meal that uses wild-caught shrimp! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 8

2 small Onions (chopped)
1 Bell pepper (preferably red, chopped)
1 Jalapeno pepper (chopped)
1 Serrano pepper (chopped, opptional)
1 stalk Celery (chopped)
3 cloves Garlic (chopped)
1 pound Boneless skinless chicken breast (chopped)
1/2 pound Andouille sausage
15 ounces Diced tomatoes
3 teaspoons Spicy Cajun seasoning
1 teaspoon Dried oregano
1 teaspoon Dried basil
Salt & Pepper to taste
8 ounces Tomato sauce
1 cup Chicken stock
1 cup Rice
1/2 pound Large shrimp (peeled and deveined)
Chopped parsley (for garnish)
Red pepper flakes (for garnish)
Hot sauce (for serving)

Step by Step Instructions
  1. Cook down the onion, peppers, and celery. Brown the chicken, and sausage in a hot pan.
  2. Add the onions, peppers, celery, garlic, chicken, sausage, diced tomatoes, Cajun seasoning, dried oregano, dried basil, salt, pepper, tomato sauce, and chicken stock into a crockpot or slow cooker and stir them together.
  3. Cover and either cook on low for 7 to 8 hours or on high for 3 to 4 hours. Add the rice 1 hour before you intend to serve the jambalaya (check for doneness after 40 minutes, adding more water or chicken stock if it is not to your liking). Add the shrimp 15 minutes before you intend to serve the jambalaya.
  4. Put the Jambalaya into bowls to serve and garnish with chopped parsley and red pepper flakes. Serve with hot sauce available.