Tuesday, February 5, 2008

Jambalaya - Crockpot

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 (I used the minced jar stuff)
1 can (28 ounces) diced tomatoes - undrained (I used one can regular diced and 1 can Rotel with green chiles)
2 cups chopped fully cooked smoked sausage sliced
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce (used Tabasco)
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.

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