Slow Cooker Jambalaya

Discussion in 'Food and nutrition' started by Kathy, Feb 21, 2006.

  1. Kathy

    Kathy Guest

    Slow Cooker Jambalaya

    Make this Cajun/Creole dish as spicy as you like.

    1 large onion, chopped (1 cup)
    1 medium green bell pepper, chopped (1 cup)
    2 medium celery stalks, chopped (1 cup)
    3 garlic cloves, finely chopped
    1 can (28 ounces) diced tomatoes, undrained
    2 cups chopped fully cooked smoked sausage
    1 tablespoon parsley flakes
    1/2 teaspoon dried thyme leaves
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon red pepper sauce
    3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
    4 cups hot cooked rice

    Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow
    cooker. Cover and cook on low heat setting 7 to 8 hours (or high heat
    setting 3 to 4 hours) or until vegetables are tender. Stir in shrimp.
    Cover and cook on low heat setting about 1 hour or until shrimp are pink
    and firm. Serve jambalaya with rice.

    Note: This recipe was tested in slow cookers with heating elements in the
    side and bottom of the cooker, not in cookers that stand only on a heated
    base. For slow cookers with just a heated base, follow the manufacturer's
    directions for layering ingredients and choosing a temperature.

    Heat up this Cajun favorite by sprinkling with more red pepper sauce just
    before serving. If you want to use fresh parsley and thyme, add them with
    the shrimp so the flavor isn't lost during the long cooking.
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