MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Meaty Slow-Cooked Jambalaya
Categories: Seafood, Pork, Vegetables, Poultry, Rice
Yield: 12 servings

28 oz Diced tomatoes; undrained
1 c Chicken broth
1 lg Bell pepper; chopped
1 md Onion; chopped
2 Celery ribs; sliced
1/2 c White wine
4 cl Garlic; minced
2 ts Cajun seasoning
2 ts Dried parsley flakes
1 ts Dried basil
1 ts Dried oregano
3/4 ts Salt
1 ts Cayenne pepper
2 lb Boned, skinned chicken
- thighs; in 1" pieces
12 oz Fully cooked andouille
2 lb Uncooked U-50 shrimp;
- peeled, deveined
8 c Hot cooked brown rice

In a large bowl, combine the first 13 ingredients. Place
chicken and sausage in a 6-qt. slow cooker. Pour tomato
mixture over top. Cook, covered, on low until chicken is
tender, 7-9 hours.

Stir in shrimp. Cook, covered, until shrimp turn pink,
15-20 minutes longer. Serve with rice.

Diane Smith, Pine Mountain, Georgia

Makes: 12 servings (3 quarts)

RECIPE FROM: https://www.tasteofhome.com

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