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Jambalaya Quick & Easy
Chicken, sausage, shrimp and rice are combined in this hearty, but easy to make, crock pot meal.
Ingredients
- 2 cans Campbell Select Gilled Chicken & Sausage Gumbo Soup
- 1 Envelope Knorr/Lipton Cajun Sides Red Beans & Rice Mix
- 1 16 oz package beef, turkey, or low fat Hillside Farms Kielbasa
- 1 pack (6-8 links) any brand chicken, turkey or port sausage links
- 1 package 10 oz Perdue short cuts chicken (any flavor)
- 1 pound cooked, cleaned, (tails removed) shrimp (optional)
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Method
Slice kelbaasas on an angle and place in crock. Add sausage links without cutting. Add entire package of Purdue short cuts and two cans of soup. Add package of rice and 2 cups of water for rice. Stir all ingredients until rice is moistened. Cook on low heat for 8 hours. At end of the cooking time open and stir. Slice sausages. If adding shrimp, saute it quickly and add to jambalaya. Allow crock to cook with the lid on for an additional 30 minutes. To reheat add several tablespoons of water.
Notes: I put all the ingredients in the crock pot the night before so in the morning I just need to turn it on.
Number of Servings: Approximately 6-8
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