Happy 2013 to you all! I hope you had a wonderful NYE with friends and family. Tonight I am serving something new. Usually I cook a traditional Brazilian meal for New Years but I decided to go back to some different roots and serve Jambalaya! My paternal grandmother is originally from New Orleans so this is my tribute to that part of my heritage! I used my brand new slow cooker to make this and my brand new slow cooker cookbook, both things I got for Christmas from my cooking wiz mom.
1 can (14 1/2 oz) beef or chicken broth (I used boxed and weighed it out with a kitchen scale)
1 can (6 oz) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
1. In a 5-qt. slow cooker (mine’s 6-qt but it worked fine), combine the tomatoes, broth and tomato paste.
Stir in chicken and sausage.
2. Cover and cook on low for 4 hours or until chicken is tender.