Tuesday, March 15, 2016

Rec: Shrimp Jambalaya

1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
2 stalks celery, thinly sliced
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes, with liquid
1 tablespoon white sugar
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/2 teaspoon cayenne pepper
1 bay leaf
1 cup uncooked orzo pasta
1 1/2 pounds cooked shrimp, peeled and deveined

In a crock pot, mix chicken, celery, green bell pepper,
onion, garlic, tomatoes with liquid, sugar, salt, Italian
seasoning, cayenne pepper, and bay leaf. Cover, and
cook on LOW 7 to 9 hours. Remove bay leaf from the
chicken mixture, and stir in orzo. Increase heat to HIGH.
Cook 15 minutes, until orzo is tender. Stir in shrimp, and
cook 2 minutes, until shrimp are heated through.

Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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