Recipes – Home-Made Jambalaya

Home-Made Jambalaya

2 Chicken Breasts, thin-sliced
1 cup chopped onion
¼ cup soy sauce
¼ cup Worcester sauce
1 teaspoon dried thyme
1 teaspoon cinnamon
1 teaspoon chili powder
1 teaspoon fresh-ground pepper
2-3 cloves garlic, minced
1 tablespoon paprika
1 tablespoon ground cayenne pepper
2-3 cups of chicken broth
4 links of chicken sausage, sliced and halved
12-15 Medium Shrimp, boiled, de-shelled and de-tailed
1 chopped green bell pepper
1 cup chopped celery
1 can diced (or crushed) tomatoes

Marinade the sliced chicken breasts (and half the chopped onion) in the soy sauce, Worcester sauce, thyme, cinnamon, chili powder, ground pepper, garlic, paprika, and cayenne pepper for three hours. Blend the chopped sausages, tomatoes, bell pepper, and celery in the crock pot. Pour in 1-2 cups of chicken broth to mix up the ingredients.

Boil the shrimp, drain them, and cool them in a bowl of ice water for a couple minutes. Once cool, de-shell and de-vein them (including the tail), and add to the crock pot.

Cook the chicken in a skillet or large pan until cooked through. Add to the crock pot, then pour the remaining chicken broth in the pan to collect the extra juices. Pour into the crock pot, mix, and let sit on low heat for 4-6 hours.