Beer Chicken Jambalya - Crock-Pot Express Crock Recipes

B ee r Chicken Jam b alaya
Prep: 15 mins 6-8 servings
Cook: 18 mins
INGREDIENTS 1. Press BROWN/SAUTÉ on the Crock-Pot® Express Crock Multi-Cooker and set pres-
sure to HIGH. Add the oil, allowing the pot to get hot before adding the bell peppers,
◊ 1 tbsp olive oil
onions, and celery. Cook until the vegetables have softened.
◊ 2 bell peppers, diced
2. Stir in the sausage and chicken, cooking until the chicken has turned white on the
◊ 1 sweet white onion, diced
outside. Stir in the remaining ingredients, reserving the parsley for garnish.
◊ 1 rib celery, diced
3. Put on the lid, turning to the locked position. Make sure the steam release value is
◊ 1 lb andouille sausage, sliced
sealed.
◊ 1 lb chicken thighs, cut into
4. Press the RICE/RISOTTO setting and set pressure to HIGH for 8 minutes. The
cubes
Express Crock will take about 10 minutes to heat up and build pressure. Once the
◊ 2 cups low sodium chicken
8 minutes have finished, turn the steam release valve to OPEN. Allow the steam to
broth
release before opening the Express Crock.
◊ 12 oz beer (pale ale, pilsner,
pale lager, or wheat beer) 5. Ladle into bowls, top with parsley.
◊ 1 can tomatoes, diced
◊ 1 tbsp cajun seasoning blend
◊ ¼ - ½ tsp cayenne pepper
◊ 2 tsps paprika
◊ 1 tsp garlic powder
◊ ½ tsp salt (a full teaspoon if
your Cajun spice mix is low or
sodium free)
◊ 1 tsp black pepper
◊ 1 ½ cups uncooked long grain
white rice
◊ ¼ cup chopped parsley
TheBeeroness.com
En t rée s
vegetarian
"A perfectly delicious mixture of chicken, sausage, rice and spice
that will be sure to please any crowd. This southern inspired dish
is perfect for dinner parties, tailgates, and pot lucks!"
@TheBeeroness @TheBeeroness
gluten-free
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