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Slow Cooker Jambalaya


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  #1  
May 12th, 2006, 03:49 PM
sandrap
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Posts: n/a
Slow Cooker Jambalaya
Make this Cajun/Creole dish as spicy as you like.

1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice


1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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  #2  
July 19th, 2007, 08:21 AM
Kilikina's Avatar Mega Super Mommy
Join Date: Sep 2005
Location: Calgary, Alberta, Canada
Posts: 1,700
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I tried this dish last night and it was great. Dh and my one son Evan loved it. Yum yum
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