Recipe: Slow-Cooked Jambalaya-Style Red Beans and Rice (crock pot)
Main Dishes - Rice, Grains, PastaSLOW-COOKED JAMBALAYA-STYLE
RED BEANS AND RICE
1 medium onion, chopped
3/4 lb boneless skinless chicken thighs, quartered
1 clove garlic, finely chopped
1 green bell pepper, chopped
2 dried bay leaves
1 can (15.5 oz) Green Giant red beans, drained, rinsed
1 can (6 oz) tomato paste
1 can (14.5 oz) diced tomatoes, undrained
1/2 teaspoon salt
1 package (12 oz) frozen cooked deveined peeled small shrimp, thawed
1/2 lb cooked kielbasa or Polish sausage, halved lengthwise, cut into 1-inch slices
4 cups uncooked instant white rice
4 cups water
Red pepper sauce, if desired
In 4- to 6-quart slow cooker, layer all ingredients in order listed, except shrimp, sausage, rice, water and pepper sauce.
Cover; cook on Low setting 6 to 8 hours.
About 10 minutes before serving, gently stir shrimp and sausage into chicken mixture. Remove and discard bay leaves. Increase heat setting to High; cover and cook 5 to 10 minutes longer or until shrimp and sausage are hot.
Meanwhile, cook rice in water as directed on package. Serve meat mixture over rice. Serve with pepper sauce.
Servings: 8
Source: Pillsbury
RED BEANS AND RICE
1 medium onion, chopped
3/4 lb boneless skinless chicken thighs, quartered
1 clove garlic, finely chopped
1 green bell pepper, chopped
2 dried bay leaves
1 can (15.5 oz) Green Giant red beans, drained, rinsed
1 can (6 oz) tomato paste
1 can (14.5 oz) diced tomatoes, undrained
1/2 teaspoon salt
1 package (12 oz) frozen cooked deveined peeled small shrimp, thawed
1/2 lb cooked kielbasa or Polish sausage, halved lengthwise, cut into 1-inch slices
4 cups uncooked instant white rice
4 cups water
Red pepper sauce, if desired
In 4- to 6-quart slow cooker, layer all ingredients in order listed, except shrimp, sausage, rice, water and pepper sauce.
Cover; cook on Low setting 6 to 8 hours.
About 10 minutes before serving, gently stir shrimp and sausage into chicken mixture. Remove and discard bay leaves. Increase heat setting to High; cover and cook 5 to 10 minutes longer or until shrimp and sausage are hot.
Meanwhile, cook rice in water as directed on package. Serve meat mixture over rice. Serve with pepper sauce.
Servings: 8
Source: Pillsbury
MsgID: 3134601
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Canned Beans (9)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Canned Beans (9)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Recipes Using Canned Beans (9) |
Betsy at Recipelink.com | |
2 | Recipe(tried): Sisters Casserole (using stuffing mix, mushroom soup, and green beans) |
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Betsy at Recipelink.com | |
4 | Recipe: Baked Steak Burritos (using refried beans) |
Betsy at Recipelink.com | |
5 | Recipe: Slow-Cooked Chicken and Sausage Stew (using canned baked beans and green beans) (crock pot) |
Betsy at Recipelink.com | |
6 | Recipe: Slow-Cooked Jambalaya-Style Red Beans and Rice (crock pot) |
Betsy at Recipelink.com | |
7 | Recipe: Cornbread Salad (using pinto beans) |
Betsy at Recipelink.com | |
8 | Recipe: Beans and Franks Tuscan-Style (using Italian Sausage, great northern beans, and kidney beans) |
Betsy at Recipelink.com | |
9 | Recipe: Chili Verde (great northen beans or white beans) |
Betsy at Recipelink.com | |
10 | Recipe: Very Spicy Chick Peas |
Betsy at Recipelink.com |
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