Sausage and Shrimp Jambalaya
1 28 oz can of petite diced tomatoes, drained
1 6 oz can of tomato paste
1 cup of chicken stock or reduced sodium chicken broth
2 teaspoons of dried oregano
3 teaspoons of Cajun seasoning
1/2 teaspoon of dried thyme
3 teaspoons of hot sauce (more or less depending on taste)
2 bay leaves
3 cloves of garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 medium onion, chopped
1 green pepper, chopped
2 stalks of celery, chopped
2 pounds of andouille sausage, sliced
1 pound of frozen peeled and cooked shrimp, thawed
2 cups of rice
handfull of cilantro, chopped
In a slow cooker, combine tomatoes, tomato paste, and chicken broth.
Stir in oregano, Cajun seasoning, thyme, hot sauce, bay leaves, garlic, and jalapeno until well mixed.
Add onion, green pepper, celery, and sausage. Stir to coat.
Cover and cook on HIGH for 3 hours. In the meantime, steam rice with cilantro.
Stir thawed shrimp into slow cooker and cook an additional 2-5 minutes until shrimp are heated through. Be careful not to overcook shrimp.
Discard bay leaves.
Stir steamed rice into jambalya mixture and serve garnished with cilantro.
Pairs Well With
Hot and spicy slow-cooker recipe that makes your kitchen smell great. Great for all seasons.