Jambalaya…crockpot style

As Stella requested…….

JAMBALAYA

(Betty Crocker)

  • 1 large onion, chopped (1 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • 2 medium stalks celery, chopped (1 cup)
  • 3 cloves garlic, finely chopped
  • 28 oz canned diced tomatoes, undrained
  • 2 cups (1 link) fully cooked smoked sausage
  • 1 TB parsley flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp red pepper sauce
  • 3/4 pound uncooked thawed peeled deveined shrimp (optional)
  • 4 cups hot cooked rice, for serving

1. Mix all ingredients except shrimp adn rice in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low setting 7 to 8 hours (or high for 3-4 hours) or until vegetables are tender.

3. Stir in shrimp. Cover and cook on low heat for about an hour, or until shrimp are pink and firm. (I’ve used cooked shrimp, and just left it in long enough to flavor it. Too long and it will be tough.)

4. Serve Jambalaya with rice.

  1. stellag reblogged this from heidijo and added:
    still one of the best!
  2. heidijo posted this
About Me
Heidi Jo:
wife, mama, baker, teacher, crafter, collector.

Only good things happen in a house decorated with polka-dots that smells like dessert!

God has blessed me…….

I love my geek, our kids, flowers, tinted paint, white dishes, and flavored creamer with a little coffee. The best sound in the whole world is a little one waking you with "mama", although it is more appealing
after 5am.

"Luck favors the prepared, Darling."
-Edna (the Incredibles)