Slow-Cooker Jambalaya
Sofrito Lovers,
I have become the Slow Cooker King! I freakin' love my Slow cooker and I try to use it as much as possible. The whole dump it all in and set-it-and-forget-it aspect of this genre of cooking is right up my alley!
I've been scouring YouTube for as many slow cooker recipes as possible! Originally posted on Chowhound.com, I found the recipe below and fell in love! It's spicy, savory, meaty, and so delicious, you must try it!
Dust off your crock pot or Instapot and get to work! You will love it!
Go taste for yourself! ¡Buen Provecho!
Slow-Cooker Jambalaya
Adapted from [Allrecipes|http://allrecipes.com/recipe/colleens-slow-cooker-jambalaya/] and [Emeril Lagasse via Food Network|http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html]
Yields:6-8 servings
2 (14.5oz) cans diced tomatoes, undrained
1 large onion, chopped
3 cloves garlic, chopped
1 large green bell pepper, chopped
2 celery stalks, sliced
1 (14.5oz) can chicken broth
2t worcestershire sauce
1lb chicken breast, chopped into bite-sized pieces
12oz smoked sausage (andouille is traditional, but very spicy. I used regular smoked sausage), sliced
2 bay leaves
2t Cajun seasoning (up to 1T if you like it hot)
2t sugar
1/2t dried thyme
1lb uncooked shrimp, peeled, deveined, tails removed
2T fresh flat-leaf parsley, finely chopped, for serving
salt and pepper, to taste
Add everything to a slow-cooker except shrimp, parsley and salt and pepper. Stir together and cook on low for 7-8 hours or high for 4 hours.
During the last 10 minutes, stir in the shrimp and remove bay leaves. When shrimp are pink and cooked through, it is ready to serve. Season with salt and pepper to taste.
To serve, use a slotted spoon, then go back and add as much of the liquid to each dish as is your preference using an unslotted spoon. Serve with steamed white rice and fresh parsley.
