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.
  
  Recipe by Diane Smith, Pine Mountain, Georgia
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM