Ingredients:2 Tbsp olive oil 1 1/2 lbs chicken, cut in 2" cubes 2-4 Tbsp Cajun seasoning 2 bay leaves 1/2 tsp dried thyme 1/2 tsp dried oregano1 onion, chopped4 stalks celery, chopped 1 green pepper, chopped 1 yellow pepper, chopped1 lb Smoked sausage, sliced3 cups chicken stock 1/2 cup dry white wine, optional 28 oz can diced tomatoes w/juices 1 lb shrimp, raw & peeled several cups hot cooked rice 1/4 cup scallions, chopped Directions: Heat oil in large skillet, toss the chicken with Cajun seasoning, the more you use the spicier it will be (less use 2T - very spicy use 4T) brown chicken in oil a few mins. Place the browned chicken along with the next 11 ingredients into the crockpot, stir to combined. Cover & cook on Low 6 hours or High 3 to 4. 30 mins prior to serving stir in shrimp. To serve you can either stir the rice right into the jambalaya or serve rice in bowls & ladle a big scoop of jambalaya on top. Serve with a sprinkle of chopped scallions on top & have the hot sauce handy.
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