Slow-Cooker Jambalaya

Slow-Cooker Jambalaya

recipe image

  1. Combine chicken, sausage, collard greens, bell pepper, celery, and onion in a 3 1/2- or 4-quart slow cooker. Stir in tomatoes, tapioca, garlic, thyme, and crushed red pepper.

  2. Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.

  3. If using low setting, turn to High. Stir in shrimp. Cover and cook for 30 minutes more or until shrimp are opaque. Serve over hot cooked brown rice. Sprinkle with parsley.

Tips

Tip: Rinse collard greens well and remove any tough stems or ribs before chopping.

Equipment: 3 1/2- or 4-quart slow cooker

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