Not quite a Jambalaya, but this have the same flavors and is pretty warming.
2.5 lb. chicken thighs
2.5 lb. chicken thighs
Drizzles of olive oil
1-2 Tbsp BYP N'Orleans Spirit Herb Mix
1 bag vegetable soup frozen vegetables or gumbo soup mix
1 15 oz can diced tomatoes
1 cup brown rice
1-2 Tbsp BYP N'Orleans Spirit Herb Mix
1 bag vegetable soup frozen vegetables or gumbo soup mix
1 15 oz can diced tomatoes
1 cup brown rice
Directions
Add the chicken thighs to the slow cooker. Drizzle a little olive oil over the top. Season with the N'Orlean Spirit seasoning. Add the vegetables over top of the chicken. (Adding them while still frozen is fine!) Sprinkle a little more seasoning over top. Add a few dashes of salt and pepper as well.
Set the slow cooker on low and cook for 8 hours. About 1 hour before dinner time, start cooking the brown rice. Cook according to package instructions. (If using instant brown rice, you only need a few minutes adjust start time accordingly!)
Serve Slow Cooker Creole Chicken and veggies over brown rice.
To find any recipe featured this month - use the search box and type: JambMar
To find any theme recipe from this year type: recipe2018
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)
February - Beef Stew (StewFeb)
March - Jambalaya (JambMar)
April - Ham & Shrimp Dishes
May - Bread recipes
June - Garden Delights
July - Grilling
August - Salsa, Corn and Jelly
September - Squash Dishes
October - Pumpkin Recipes
November - Chili
December - Herbal Cocktails
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