COOKING FOR TWO: SLOW-COOKER CREOLE JAMBALAYA

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Cooking for Two: Slow-Cooker Creole Jambalaya image

Number Of Ingredients 11

1/2 cup Celery [chopped]
2 teaspoons Garlic [minced]
1 can Tomatoes [14 1/2 oz, with green peppers and onion, undrained]
1/2 pound Smoked Sausage [cooked, chopped]]
1 teaspoon Parsley
1/4 teaspoon Salt
1/8 teaspoon Pepper
1/4 teaspoon Thyme [dried]
4 drops Red Pepper Sauce
6 ounces Shrimp [peeled, deveined]
1 cup Rice [cooked]

Steps:

  • 1. In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice.
  • 2. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
  • 3. Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.

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