JAMBALAYA WITH CHICKEN, SAUSAGE AND SHRIMP IN THE CROCK-POT ENJOY DAN:

JAMBALAYA IN THE CROCK POT WITH CAJUN SEASONING by CHEF DAN:

Serves 8

 

INGREDIENTS:

2 pounds boneless, skinless, chicken breasts cut into 1-inch slices

1 pound smoked turkey sausage, halved and cut into 1/4-inch slices

2 (14.5 Oz) cans diced tomatoes

2 cups chicken broth

1/2-cup dry white wine

1(6 Oz) can tomato paste

1 onion, chopped

2 green bell peppers, chopped

5 garlic cloves, minced

2 teaspoons EACH dried basil, dried oregano, dried parsley

2 teaspoons Cajun seasoning, (recipe to follow)

1 teaspoon cayenne pepper

1 teaspoon kosher salt

I pound uncooked shrimp, peeled and deveined

Cooked rice

 

DIRECTIONS:

1.   In a crock-pot combine tomatoes, broth, wine and tomato paste.

2.   Stir in onion, green peppers, garlic and seasonings.

3.   Stir in chicken and turkey sausage.

4.   Cover and cook on low for 4-6 hours.

5.   Stir in shrimp and cook another 15-20 minutes.

6.   Serve with rice.

 

CAJUN RECIPE:    (makes 1/3- cup)

1.   2 tablespoon smoked paprika

2.   1 tablespoon kosher salt.

3.   1 tablespoon black pepper.

4.   2 teaspoon EACH garlic powder, onion powder, ground red pepper.

5.   1 teaspoon EACH  ground dried oregano, and thyme

 

Mix all the ingredients in Mason jar and keep for 6 months

 

ENJOY DAN:               BON-APPETITE!!