Ingredients: |
Ingredients: 1 white Onion, diced
3 ribs Celery, diced
1 Green Bell Pepper, diced
3 cloves Garlic, diced
1 lb. Smoked Sausage, sliced about ¼" thick
1 lb. boneless Chicken Breasts and/or thighs, cut into bite-sized pieces
1 - 28 oz. can Diced Tomatoes
1 tbsp. Dried Oregano
2 Bay Leaves
1-2 tbsp. Creole Seasoning (I like Tony Chachere's Creole Seasoning)
1 lb. large Shrimp, shell on, thawed
1 cup Long Grain White Rice
½ tsp. Salt, or to taste
½ tsp. Black Pepper, or to taste
Fresh Parsley, chopped for garnish
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Directions: |
Directions:1. Slow cook the sausage, chicken, and veggies: Add the onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and creole seasoning to a large slow cooker. Stir together well. Cook on high for 3 hours or on low 4-5 hours. You are ready to move onto the next step when the veggies are very tender and the chicken is cooked through so you can pull it apart easily.
2. Add the shrimp and cook on high: Leave the shells on the shrimp, but use kitchen shears to cut up the backs, this will make them easier to peel later. Add shrimp to the slow cooker. Stir it in and cover, cook on high for another 30-45 minutes until the shrimp are cooked through.
3. Cook the rice: While the shrimp cooks, cook the rice according to the package directions. When done, set aside, covered, until ready to serve. (Approximately 4 cups cooked rice.)
4. Taste and season: Remove bay leaves from the jambalaya and taste. Season with salt and pepper to taste. Garnish with fresh chopped parsley when ready to serve. Either peel the shells off the shrimp now or serve with the shells on and instruct guests to remove shells as they eat. Stir the cooked rice into the jambalaya or serve jambalaya ladled over top of rice. Leftovers will keep in the fridge in an airtight container 2-3 days, then the shrimp starts to really break down. This dish doesn't freeze particularly well. The combination of rice, shrimp, and sauce doesn't reheat easily without making the shrimp very rubbery. |
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