Nostalgia Products LIVING COLLECTION TSC250 Serie Instrucciones Y Recetas página 12

JAMBALAYA
• 1 Pound Boneless
Chicken, Cubed
• 10 Ounces
of Andouille
Sausage, Sliced
• 1 Pound Shrimp,
Cooked
• 2 Cups Long Grain
White Rice, Cooked
• 1 Cup Chicken Broth
• ¼ Cup Water
• ¼ Cup White
Wine Vinegar
• ½ Cup Chopped
White Onion
• 1 Green Bell
Pepper, Chopped
• 1 Large Can (28 oz)
Stewed Tomatoes
• 2 Tsp Oregano
• 2 Tsp Parsley
• 2 Tsp Cajun
Seasoning
• 1 Tsp Cayenne Pepper
In a ceramic cooking pot, combine chicken,
sausage, bell pepper, and onion.
Add tomatoes, chicken broth, water, vinegar, oregano,
parsley, Cajun seasoning, and cayenne pepper. Stir.
Cover and cook on Low setting for 6 to 8 hours,
or on High setting for 3 to 4 hours.
About 30 to 45 minutes before serving, add cooked shrimp
and hot cooked rice; heat thoroughly and stir well.
Yield: 8 Servings
10