Slow Cooker Jambalaya

This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that’s been seasoned with Creole seasoning, green pepper, celery and diced tomato.

Step: 1

Stir the broth,Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa,

Step: 2

in a 6-quart slow cooker.

Step: 3

Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.

Step: 4

Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.

Per Serving: 386 calories; protein 22.4g; carbohydrates 26.7g; fat 20.7g; cholesterol 106.4mg; sodium 1201.1mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces but of being cooked all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.