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Soups and Stews
Jambalaya
1
1
⁄2 pounds (675 g) boneless, skinless chicken breast, cut into 1-inch (2.5 cm) cubes
1 pound (450 g) sausage, cooked
2 (28-ounce/795 g) cans tomatoes, crushed
1 cup (250 ml) onion, chopped
1 cup (250 ml) green pepper, chopped
1 cup (250 ml) chicken broth
1
⁄2 cup (125 ml) white wine
2 teaspoons (10 ml) oregano
2 teaspoons (10 ml) parsley
1 teaspoon (5 ml) salt
2 teaspoons (10 ml) seasoning
1
1
⁄2
pounds (675 g) shrimp, cooked
2 cups (500 ml) quick cooking rice
Combine all ingredients in the cooking vessel except shrimp and rice. Stir well.
Cover and cook:
Low – 8 hours OR High – 5 hours. Stir in rice and shrimp. Cover
and cook for an additional 15 minutes. Makes: 5 quarts (4.7 L).
Easy Meatball Stew
2 pounds (900 g) frozen cooked Italian meatballs, thawed
2 pounds (900 g) cheese tortellini, cooked according to package directions
3 (10
1
⁄4
-ounce/285 g) cans cream of mushroom soup
2 pounds (900 g) frozen mixed vegetables
1 teaspoon (5 ml) garlic, crushed
2 cups (500 ml) water
Combine all ingredients in the cooking vessel. Stir well. Cover and cook:
Low – 5
hours OR High – 3 hours.
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