Web
Analytics

Jambalaya

*Gluten-Free–Optional
Makes 4–5 servings
Prep. Time: 20 minutes Cooking Time: 8 hours Ideal slow-cooker size: 3-qt.
Needed at Time of Preparation:
1 lb. boneless, skinless chicken, chopped into 1-inch pieces
½ lb. andouille sausage *choose a gluten-free brand to keep this recipe gluten-free
1 large onion, chopped
1 green bell pepper, seeded and chopped
2 cups chopped okra
1 rib celery, chopped
28-oz. can diced tomatoes
1 cup chicken broth *make sure yours is gluten-free to keep this recipe gluten-free
2 tsp. dried oregano
2 tsp. Cajun seasoning *make sure the brand you choose is gluten-free to keep this recipe gluten-free
1 tsp. salt
1 tsp. hot sauce *make sure the brand you choose is gluten-free to keep this recipe gluten-free
2 bay leaves
½ tsp. thyme
Preparation Instructions:

  1. Add all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: Make 5-minute rice while the shrimp is cooking and everything will be ready to go all at the same time!
    Information for Freezer Bag:
    JAMBALAYA
    Makes 4–5 servings
    Cooking Time: 8 hours Ideal slow-cooker size: 3-qt.
    Needed at Time of Cooking/Serving:
    1 lb. frozen peeled and cooked shrimp, thawed
    4–5 servings of cooked rice

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty the contents of the freezer bag into the crock.
  3. Cover and cook for at least 8 hours.
  4. Right before you are ready to serve, add the shrimp and let cook an additional 5 minutes.
  5. Serve over rice.

Add Comment