jambalaya
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My son really likes this, but peppers it hotter, so I add additional cayenne and Cajun pepper. Also, I make this and let him and his wife reheat later in the week. He add the shrimp when he re heats or not at all.
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yield
6 serving(s)
prep time
20 Min
cook time
4 Hr 30 Min
method
Slow Cooker Crock Pot
Ingredients For jambalaya
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1 pound andouille sausage, sliced 1/2 in. thick
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2 green peppers chopped
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2 celery stalked, sliced
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1 bunch of scallions, chopped
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1 can diced tomatoes (rotel)
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1 cup converted rice
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11/2 cup chicken broth
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2 teaspoon cajun seasoning
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2 bay leaves
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1/2 teaspoon dried thyme
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1/2 teaspoon cayenne pepper
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1 pound large shrimp, peeled and deveined
How To Make jambalaya
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1Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6 quart slow cooker.
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2Cover and cook on low 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley. (Optional)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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