Recipe: Crockpot Jambalya
I don’t know about you, but I like recipes that you can throw in a crock pot, let cook all day, and are practically ready when you come home from work. Here’s a good, quick recipe I received from a friend that I thought I’d pass along.
Crock Pot Jambalya
1 – 14 oz. can DelMonte diced tomatoes (not drained)
1 – 14 oz. can DelMonte diced tomatoes with garlic & herbs (not drained)
1 – lrg. green bell pepper (chopped lrg.- approx. ¾”)
1 ½ – lrg white onion (chopped lrg. – approx. ¾”)
3 – med. celery ribs (chopped lrg. – approx. ¾”)
3 – cloves garlic (chopped sm.)
1 – tsp. dried or fresh thyme leaves (chopped sm.)
½ – tsp. salt
½ – tsp. pepper
½ – tsp. “Tabasco Green” hot sauce
2 – Tbl. fresh parsley (chopped sm.)
2 – 8” smoked sausage (sliced ¾”)
2 – boneless, skinless chicken breasts (sliced ¾” pieces)
1 – lb. med. shrimp (raw, peeled, deveined & cut in half)
1 – 3 ½ qt. or larger slow cooker
Combine all ingredients EXCEPT shrimp and parsley. Add cans of tomatoes to the slow cooker. Cover and cook on low 6-8 hrs. or until tender. Combine with shrimp, cover and cook another 20 minutes or until done. Stir in parsley. Serve over rice with a bottle of Green Tabasco on the table.
Serves 4 – 6
Enjoy!
Barb
Posted in Cooking in your kitchen on March 29th, 2008 by Barb | | 6 Comments
on March 31st, 2008 at 12:39 pm
Hi barb, do we have you use del monte diced tomatoes? honestly, i don’t care for them. thank you, sharon
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on March 31st, 2008 at 1:08 pm
Sharon:
No you sure don’t. If you like another brand, or something similar, I’d just use that.
Enjoy it!
Barb
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on March 31st, 2008 at 2:06 pm
barb, that sounds great. i’ll probably get hunts or something similar? do you recommend hunts? -do you think the texture of hunts is the same as del monte? Sharon
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on March 31st, 2008 at 2:41 pm
Sharon:
I’m not an expert on the texture, but I’m sure that would work fine.
Thanks!
Barb
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on March 31st, 2008 at 2:55 pm
Oh, thank you barb, i don’t mean to be pushy or annoying with my comments but i’m serving a few guests this weekend and this recipe sounds delicious. do you recommend a wine of some sort? probably a red? thanks for your help on this. sharon
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on March 31st, 2008 at 3:22 pm
Sharon:
I think a red sounds good.
Thanks!
Barb
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