Thursday, May 13, 2010

Slow cooker jambalaya

I made this jambalaya for my mom and company on Mother's Day along with some sweet cornbread and a strawberry rhubarb crisp. This recipe is great because you can put most of the ingredients in the slow cooker in the morning and then just let it go on low all day. Then you just cook up some white rice and throw in a few last ingredients. You can adjust the heat level to your liking. I know this isn't a completely authentic jambalaya, but I've played around and found this combination is really good. This jambalaya was a hit and there were no leftovers.


Slow cooker
jambalaya
2-3 links andouille sausage, sliced thin
2 chicken breasts, cut into bite-sized chunks
1 can (14.5 oz) diced tomatoes
2-3 cups low sodium chicken stock
2 tablespoons tomato paste
2 stalks celery, diced
1 small onion, diced
2 scallions, sliced thin (whites and greens separated)
1 medium green bell pepper, diced
2 cloves garlic, mined
1 teaspoon dried oregano
3-4 sprigs of fresh thyme leaves, roughly chopped
1 bay leaf
1 teaspoon garlic powder
2 teaspoons smoked paprika
1 tablespoon hot sauce (more or less to taste)
salt and pepper to taste
1/2 cup frozen sliced okra
about 2 cups frozen shrimp, thawed
white rice, cooked to package directions

Put all the above ingredients in your slow cooker except for the scallion greens, okra, shrimp, and rice. Stir the ingredients together and leave your slow cooker on low for about 8 hrs. About 30 minutes before serving, add the shrimp and frozen okra. Serve when the shrimp is pink and cooked. Top with a scoop of white rice and the scallion greens.

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