Crock-Pot Spicy Jambalaya
1 lb medium-large shrimp, peeled and deveined
1 cup cooked ham or chicken, cubed
1 lb Andouille or smoked sausage, sliced
1 med onion, chopped
1 cup green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 bunch green onions, chopped
1-2 Jalapenos ( to taste), seeded and chopped
1/4 cup fresh parsley, chopped
1 (14 1/2 oz) can diced tomatoes, undrained
1 (8oz) can tomato sauce
1 tsp. Worcestershire sauce
2 dashes Tabasco sauce
1 1/4 tsp cajun seasoning
1 tsp dried thyme
2 bay leaves
2 cups chicken broth
1 4/4 cup uncooked rice
Salt to taste
Combine all ingredients except shrimp, parsley, tabasco sauce and the green onions in 5 qt crock-pot.
Mix well, cover and cook on low for 5 hours.
After mixture has cooked, stir well and add shrimp, parsley, 1/2 green onions and Tabasco.
Cook on high 30 minutes.
Discard the bay leaves and garnish with the remaining green onion.
Pairs Well With
This is an easy meal that only takes a few minutes to put together in the crock-pot. It goes great with bread and a salad. It works well for me and my family, especially when I have a busy schedule.