Slow Cooker Shrimp & Sausage Jambalaya |
|
 |
Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
|
This is very easy and wonderful to come home to after a long day at work. Even after cooking for 8 hours the vegetables are crisp and tasty. I use 1 tablespoon bayou blast (emeril) instead of red pepper sauce and turkey kielbasa for the sausage. I cook my rice in a rice-cooker. My teenagers say it is the best meal that I make. What an easy & tasty dinner this is! Ingredients:
1 large onion, chopped |
1 medium green bell pepper, chopped |
1 medium red bell pepper, chopped |
4 celery ribs, chopped (i use outer stalks of celery hearts) |
1 tablespoon garlic, minced |
1 (28 ounce) can diced tomatoes, undrained |
2 cups smoked sausage, chopped (fully cooked) |
1 tablespoon parsley flakes |
1/2 teaspoon dried thyme leaves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon red pepper sauce |
1 lb large shrimp, peeled and deveined (uncooked) |
4 cups cooked rice |
Directions:
1. Mix all ingredients except shrimp and rice in a large slow cooker.
2. Cover and cook on low setting 7 to 8 hours (or high for 3 to 4 hours).
3. Stir in shrimp. Cover and cook on high heat about 1/2 hour or until shrimp are pink and firm.
4. Serve with rice.
|
|