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Jambalaya

Jambalaya Recipe

5 hours
  • 1 white onion, diced
  • 3 ribs celery, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, diced
  • 1 pound smoked sausage, sliced about 1/4 inch
  • 1 (28-ounce) can diced tomatoes
  • 1 tablespoon dried oregano
  • 2 bay leaves
  • 1 to 2 tablespoons Creole seasoning
  • 1 pound large shrimp, thawed
  • 2 cups long grain white rice
  • Fresh parsley, chopped, for garnish

Instructions

  1. Add the onion, celery, bell pepper, garlic, sausage, tomatoes, oregano, bay leaves, and Creole seasoning to a large slow cooker. Stir together well. Cook on high for 3 hours or on low for 4 to 5 hours.
  2. Add the shrimp to the slow cooker. Stir it in, cover, and cook on high for another 30 to 45 minutes until the shrimp are cooked through.
  3. While the shrimp cooks, cook the rice according to the package directions.
  4. Remove bay leaves from the jambalaya and taste. Season with salt and pepper to taste and garnish with fresh chopped parsley.

Note: I used the recipe below. I don't add the chicken because it's too dry

Original recipe