CROCKPOT JAMBALAYA
INGREDIENTS
1 lbs boneless chicken breasts
1 lbs smoked sausage, cut to ¼-inch rounds
1 10-oz can Rotel tomatoes with chiles, undrained
1 14-oz can chicken broth
1 6-oz can tomato paste
1 medium onion, diced
1 green bell pepper, diced
3 celery ribs, chopped
5 garlic cloves or 3 tablespoons from jar of minced garlic
3 tsp parsley flakes
2 tsp dried basil
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp hot sauce
1 bag frozen okra slices*
2 cups white rice cooked per package instructions*
FREEZER COOKING DIRECTIONS
- Label a gallon size freezer ziplock bag
Jambalaya
Crockpot 6-8 hours low or 3 hours high
Last 30 minutes add frozen okra
Serve with white rice - Put all of the ingredients listed above except the okra into the ziplock bag. Lay flat and freeze.
- The night before you plan to cook the jambalaya, take the ziplock bag out of the freezer and put it in the refridgerator so that it can thaw overnight. Or if you’re short on time or forgot to thaw it, place the sealed frozen bag into the sink with some hot water until you can break it into chunks that fit in your crockpot. When you’re ready to cook, simply dump the freezer bag kit into the crockpot.
- Thirty minutes before dinner time, add the okra to the crockpot and cook the rice. Remove the chicken breasts, shred and return to the crockpot. Another option is to cook the rice the night before so it’s just a quick microwave when you get home. You can also microwave the okra to steam it and add it in the jambalaya right before serving.
MAKE TODAY CROCKPOT DIRECTIONS
- Put all of the ingredients listed above except the okra and rice into the crockpot. Cook for 6-8 hours on low or 3 hours on high. Make sure the chicken reaches 160 degrees.
- Thirty minutes before dinner time, add the okra to the crockpot and cook the rice. Remove the chicken breasts, shred and return to the crockpot. Another option is to cook the rice the night before so it’s just a quick microwave when you get home. You can also microwave the okra to steam it and add it in the jambalaya right before serving.
