Got this email from a Listener – enjoy!
Hi Guys – I seriously cracked up when I heard your “spirited” cuisine critique discussion last week!
Here is a recipe for Crock Pot Jambalaya, not Gumbo (which uses a roux). Enjoy!!!
Crock Pot Jambalaya
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
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 diced tomatoes — (28 oz) undrained
2 cups chopped fully cooked smoked sausage – andouille is best
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce (more or less to taste)
3/4 pound uncooked peeled deveined medium shrimp — thawed if frozen
4 cups hot cooked rice
——– ———— ——————————–
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 diced tomatoes — (28 oz) undrained
2 cups chopped fully cooked smoked sausage – andouille is best
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce (more or less to taste)
3/4 pound uncooked peeled deveined medium shrimp — thawed if frozen
4 cups hot cooked rice
Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with hot, cooked rice.
— Lynn G.
