Shrimp Jambalaya (Slow Cooker) |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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Louisiana Creole style dish made with shrimp, ham, and artichokes. Found recipe in, The Best Slow Cooker Cookbook Ever. Ingredients:
1 1/2 cups converted white rice |
1 (28 ounce) can diced tomatoes (and peeled) |
3/4 cup dry white wine |
3 celery ribs, chopped |
1 green bell pepper, chopped (yellow pepper substitute optional) |
1 (13 3/4 ounce) can artichoke hearts, quartered (rinsed and well drained) |
3 tablespoons fresh parsley, chopped |
1/2 teaspoon garlic powder |
1/8-1/4 teaspoon cayenne |
1/4 teaspoon seasoning salt |
1/2 teaspoon fresh ground black pepper |
1/4 cup fresh basil, chopped (or 1 tsp dried) |
1 cup cooked ham, chopped |
3/4-1 lb cooked shrimp (peeled and deveined) |
Directions:
1. In a 3 1/2 or 4 qt slow cooker, mix the rice, tomatoes with liquid, wine, celery, onions, bell pepper, artichokes, parsley, garlic powder, cayenne, seasoned salt, and black pepper.
2. Cover and cooked on low for 3 1/3 to 4 hours or until the rice is tender but no sticky or mushy.
3. Stir in basil, ham, and shrimp. Cover and cook 10 to 15 more minutes or until meat is hot.
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