 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 1/8 | cups | chicken broth (10.5 ounce can) | 6 3/4 | small | green pepper, finely chopped | 2 1/2 | cups | Okra | 1 3/4 | large | Onion, chopped | 3 1/3 | breasts, bone and skin removed | breast | 10 | sausage | Sausage, Turkey, Butterball | 5 | cups | Rotel - tomatoes, red, ripe, canned, Mexican (1.5 cups per can) | 2 1/4 | tablespoons | cayenne pepper, to taste | 1 1/8 | tablespoons | Spices, ground cumin | 1 2/3 | tablespoons | seasoning salt, Lawreys | 3 1/3 | cups | Rice, brown, medium-grain |
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Steps
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Sequence
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Step
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| | 1 | Cook turkey sausage as directed | | 2 | place veggies into crockpot | | 3 | Top with Chicken | | 4 | Stir in tomatoes | | 5 | Add 2 cans of chicken broth | | 6 | Cover, cookon low 5-6 hours | | 7 | Cook rice as directed | | 8 | Stir in rice after jambalay is finished and cook on low for another 30 min. |
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