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There is nothing like a steam and spicy jambaya bowl of jumper to warm you up! While you can make a fasterRECIPE JAMBALAYA, using asmooker helps to savor all the flavors of Jamblaya. Between the sausage, the tomatoes and the spicy seasoning of Cajun, thisrider The RECIPE OF JAMBALAYA bursts flavor.

This recipe calls for frozen ventilationshrimpBut notice how I did not say to buy shelled shrimps. Personally, I prefer to make this recipe with shrimp that have not been shell yet. The shrimp shell holds in the flavor and keeps the fish moist, which makes the flavor absolutely incredible. This requires your guests get shrimp themselves, but I think it's a key element of all the Jambalaya experience.

Between dice tomatoes and chicken broth, the recipe outsome soup. Soak these juices by serving jamblady plates on white rice beds. I like to do big lots ofMinute of rice Just in the microwave, but if you prefer, you can also serve this withBrown rice Wherequinoa instead of.

Give 8-10 servings

Ingredients

1 andouille sausage, sliced
1 lb of thawed thawed shrimp, thawed
1 lb of boneless and skinless chicken breast, cute cut
1 red pepper, seeded and diced
1 onion, diced
2 celery ribs, dice cut
1 Jalapeño, seeded and diced
1 clove with garlic, minced
1 tablespoon Cajun seasoning
1 28 oz. can hide tomatoes
1 teaspoon salt
1/2 pepper teaspoon
2 cups of chicken broth
2 cups of white rice, measured dry

How to do it

1. Place the sausage, chicken breast, pepper, onion, celery, jalapeño, garlic, seasoning and crushed tomatoes in the slow cooker. Sprinkle in salt and pepper and move to combine. Do not add shrimp again!
2. Pour the chicken broth and cook up for 3 to 4 hours or low from 6 to 8.
3. Add shrimp to the slow cooker over the last 30 minutes. Do not worry about shells yet, you can do it after.
4. After throwing in shrimp, prepare the rice. Two cups of rice will make eight 1/2 cup.
5. Serve Jambalaya with portions of rice, removing shells before eating.

Eating this! advice

Gele this meal and save it later! Add the sausage, chicken, pepper, onion, celery, jalapeño, garlic, seasoning, salt and pepper with a gallon size freezer bag. Add shrimp to another smaller plastic bag before putting it in place, separating it from other ingredients.

Make sure to defrost the meal in the refrigerator 24 hours before putting it in the slow cooker. Mix the ingredients (in addition to shrimps) together so that they are uniformly distributed before turning on the slow cooker. Add the diced tomato box and pour into the chicken broth and follow the normal instructions from there.

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