CROCK-POT JAMBALAYA-PASTALAYA

Crock-Pot Jambalaya-Pastalaya image

Provided by Leahs Kitchen

Categories Gumbo

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

12 ounces boneless skinless chicken breasts, cut in 1 inch cubes
1 lb smoked sausage
2 green bell peppers, chopped
1 onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
14 ounces whole tomatoes, blended
1/3 cup tomato paste
14 ounces beef broth
1 tablespoon dried parsley
1 1/2 teaspoons dried basil
1/2 tablespoon oregano
1 tablespoon Tabasco sauce
1/2 tablespoon salt
1 lb shrimp (optional)
1 lb pasta or 3 -4 cups cooked rice

Steps:

In a crock-pot add all together except, bell pepper and shrimp.
Cook on high for 4 hours.
Add shrimp and bell pepper and cook an additional 30 minutes.
Serve over rice or combine with enough rice to the desired consistency. Instead of rice, prepare pasta and serve over it for Pastalaya.

Nutrition Facts : Calories 697.4, Fat 26.9, SaturatedFat 9.1, Cholesterol 85.1, Sodium 2419.3, Carbohydrate 68.8, Fiber 5.3, Sugar 7, Protein 43.6