Friday, February 7, 2014

Jambalaya (Freezer-Friendly)

This recipe comes from Loving My Nest, with just a couple minor changes. Each recipe makes two bags, so if you're just wanting one, cut everything in half.

4 bell peppers
1 large onion, chopped
1 large (32oz) can of diced tomatoes (leave the juice)
2 cloves garlic, diced
2 bay leafs
1 lb large shrimp, raw and de-veined
4 oz. chicken, diced
1 lb. spicy Kielbasa sausage

2 c. okra (optional)
2 tsp Cajun Seasoning

Split all ingredients except chicken broth to two gallon zip lock bags. (2 bell peppers in each bag, 1/2 onion in each bag….) This recipe makes 2 meals worth. If you have a really large (6.5qt or larger) crock pot you could cook all of this at once or if you had a large family to feed, otherwise split this into two. (Either way you'll have to put it in two bags because there's so much food--if you're wanting to make it one meal though, just label your bags "Jambalaya 1 of 2", "Jambalaya 2 of 2"). Freeze flat. On day of cooking add 1 cup chicken broth and cook on low for 6 hours.