Kosher Jambalaya in the Crockpot

Ingredients

2 lb. diced, boneless chicken breasts (you could also used cooked chicken from a chicken soup)

3 polish beef sausages/kielbasa, sliced

1 large onion, chopped

1 red/green bell pepper, chopped

2 cloves garlic, chopped / or garlic powder – 2 tsps

Small can tomato paste

Large can diced tomatoes (I leave these out as someone has an aversion to tomatoes. I just use a large can of tomato sauce)

3-4 cups chicken stock / beef stock

1 tsp. cayenne pepper

1 tsp. black pepper

1 tsp. oregano

1 tsp. thyme

1 tsp. kosher salt

2 bay leaves

A scootch of Tabasco sauce

2 cups rice

Preparation

Throw everything except the rice together in the crock pot. Cook for seven hours on low. About 2 hours before you plan to serve it add the cooked rice.


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  1. Frayda says:

    Hey Hadassah,

    I was wondering why the jambalaya needs to cook for so long if the chicken and sausages are already cooked.

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