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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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This is my own modified version of the jambalaya recipe . The ingredient list is long, but it's simple. I have always used instant/minute rice, and it has always cooked just fine. Some reviewers have needed more liquid, perhaps it varies by what type of rice is used. Ingredients:
2 medium onions, coarsely chopped |
2 stalks celery, sliced |
1/2 green pepper, seeded and diced |
1/2 red pepper, seeded and diced |
1 (14 ounce) can whole tomatoes |
1/4 cup tomato paste |
3 garlic cloves, minced |
1 teaspoon dried parsley |
1/2 teaspoon dried thyme |
2 tablespoons olive oil |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon soy sauce |
1/8 teaspoon cayenne pepper |
1 tablespoon chicken bouillon granules or 1 tablespoon beef bouillon granules |
1 cup rice (uncooked) |
2 cups sausage, diced |
1 lb shrimp, shelled and cleaned (you can use fresh or frozen, but i highly recommend fresh) |
Directions:
1. Mix all ingredients but sausage and shrimp in the crockpot.
2. Cover and cook on low 7-9 hours.
3. About halfway though cooking, add the sausage.
4. About an hour before serving, turn to high and stir in uncooked (but thawed) shrimp. Cover and cook until shrimp are pink.
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