Wednesday, February 20, 2008

Slow Cooker Jambalaya



Make this Cajun/Creole dish as spicy as you like.


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 (28 ounces) diced tomatoes, undrained

2 cups chopped fully cooked smoked sausage

1 tablespoon parsley flakes

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon red pepper sauce

3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen

4 cups hot cooked rice

1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.

3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm.

Serve jambalaya with rice.