Crockpot Jambalaya – Pastalaya
This recipe for jambalaya can be made with rice, or served over pasta to
make it pastalaya. Easily made right in your crockpot. Made with
chicken, sausage and can even add shrimp.
When it comes to
jambalaya, this is just one way of making it. Every Cajun cook has their
own special way of making it. I really love it this way.
- 12 ounces skinless chicken breast cut in 1 inch cubes
- 1 lb. smoked sausage
- 2 bell peppers, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 (28 oz.) can whole tomatoes
- 1/3 cup tomato paste
- 1 (14 oz.) can beef broth
- 1 tbsp. dried parsley
- 1 1/2 tsp. dried basil
- 1/2 tbsp. oregano
- 1 tbsp. Tabasco
- 1/2 tbsp. salt
- 1 lb. shrimp (optional)
- In a crock-pot add all together except shrimp. If using shrimp use
all of the small can tomato paste.
- Cook on high for 4 hours.
shrimp and cook an additional 30 minutes.
- Serve over rice or
combine with enough rice to reach the desired consistency.
- Instead of
rice, prepare your favorite pasta and serve over pasta for Pastalaya...
Yield : 8 servings Servings : 8 servings Prep Time : 30m
Cook Time : 4:0 h Ready In : 4:30 h
Recipe and photo courtesy of
Real Cajun Recipes.
Cajun Recipes Page 1