22 May, 2019
Slow Cooker Jambalaya
If you’re in the mood for something sweet, savory, and spicy, you’re going to love this set-it-and-forget-it jambalaya. The prep involves a lot of chopping and dicing, but if you put on a little music, it goes by in no time. My recommendation? The band Big Bad Voodoo Daddy. It really sets the tone (and it’ll make you want to dance). My in-laws introduced me to their music recently, and I’m hooked.
Ingredients
3 Bell peppers (one green, one red, one yellow)
2 ribs Celery, diced
2 Jalapenos, diced, with seeds
1 Onion, diced
4 cloves Garlic, minced
1 cup Okra, sliced into rounds
4 cups Chicken stock
1 1/2 cups Long grain white rice, uncooked
1, 14 oz can Petite diced tomatoes
2 1/2 tbsp Cajun seasoning
1 1/2 tsp Thyme, dried and powdered
1/2 tsp Cayenne
1 Bay leaf
Salt & Pepper, to taste
1 lb Andouille sausage, sliced into coins
1 lb Raw shrimp, shelled
—
Chop and toss everything into the crock pot. Mix it all together, and cook everything on low for 6-8 hours or on high for 3-4 hours. That’s all there is to it!
