Jambalaya (2)

1 large onion, chopped
1 green bell pepper, chopped
1 cup chopped celery
8 oz smoked sausage, sliced
28 oz can diced tomatoes in juice, not drained
3 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 teaspoon each salt, pepper and hot pepper sauce
12 oz peeled deveined medium shrimp
2 tablespoons chopped parsley
Cooked Rice
Bottle of Hot Pepper Sauce

Mix all ingredients except shrimp and parsley in a slow cooker. Cover and cook on low 6-8 hours or until vegetables are tender.

Stir in shrimp, cover and cook 20 minutes or until done. Stir in parsley, serve over rice. Pass a bottle of pepper sauce at the table.
Makes 4 servings


Elite Platinum MaxiMatic Stainless Steel Slow Cooker, 8.5-Quart

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