Zutaten für Crock Pot Jambalaya Pastalaya
- Boneless Skinless Chicken Breasts
- Smoked Sausage
- Green Bell Peppers
- 1 large onion (chopped)
- Celery Ribs
- Garlic Cloves
- Whole Tomatoes
- Tomato Paste
- Beef Broth
- Dried Parsley
- Dried Basil
- Oregano
- Tabasco Sauce
- Salt
- 1 lb shrimp (peeled and deveined)
- 1 pound cooked pasta (like penne or rotini)
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Zubereitung von Crock Pot Jambalaya Pastalaya
- Brown 1 lb Andouille sausage, sliced, in a large skillet over medium heat. Set aside.
- In a 6-quart slow cooker, combine the browned sausage, 1 large onion (chopped), 1 green bell pepper (chopped), 2 celery stalks (chopped), 2 cloves garlic (minced), 1 (14.5 ounce) can diced tomatoes (undrained), 1 (15 ounce) can tomato sauce, 1 cup chicken broth, 1 tablespoon Cajun seasoning, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper (optional), and 1 bay leaf.
- Cook on high for 4 hours, or on low for 6-8 hours.
- Stir in 1 pound shrimp (peeled and deveined) and 1/2 cup chopped green onions during the last 30 minutes of cooking time.
- Remove the bay leaf. Serve the Jambalaya over 2 cups cooked long-grain rice or 1 pound cooked pasta (like penne or rotini). Garnish with additional green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
28g
Fat
45g
Carbs
22g
