Can Cooker Jambalaya

I bought my Can Cooker last year at the NFR and I absolutely love it.  It is so easy to use. All you have to do is add the ingredients and clip on the lid. It allows you to cook meals quickly without the taste of overcooked meat that you can get with a crockpot.  This is my favorite recipe! You can buy your own Can Cooker here!

Can Cooker Jambalaya

Serves 4

 You will need:

1 lb fresh shrimp deveined

3 chicken breasts

2 andouille sausage links cut in bite size pieces

2 celery sticks chopped

3 carrots chopped

1 medium yellow onion

1 red pepper cut into small pieces

2 tbsps flour

24 oz Chicken stock

1 can diced fire-roasted tomatoes

1 cup white or brown rice

3 garlic cloves minced

¼ cup finely chopped parsley used for serving

2 Tbsp Can Cooker Creole Seasoning (you can buy here) or if you want less salt you can use the recipe below-

Creole Spice-

1 tbsp. garlic powder

¾ tsp red pepper flakes

¾ tsp cayenne pepper

¾ tsp white pepper

¾ tsp black pepper

  DIRECTIONS:

Spray non-stick cooking spray inside the Can Cooker. Pour in the chicken stock and stir in the flour and Creole Seasoning. Add the remaining ingredients, except the shrimp, with the chicken and sausage on top.Latch lid and heat ona low. Cook for 55 minutes. After 55 minutes open lid carefully. Add the shrimp and cook for 5 more minutes. Remove from heat and let stand for a couple minutes. Remove lid carefully and serve.

 Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.

 Enjoy!