Jambalaya Made in Slow Cooker from Vicki Delany

 As you know I love my crock pot.  Because I usually cook for one, I find the crock pot is perfect for making a lovely meal and then having several servings left to put in the freezer.  I had to make this a couple of times to find the exact right blend of spices for me.  Feel free to adjust to suit your tastes.


I don’t usually make slow cooker recipes that require doing anything before adding the ingredients to the cooker. To me, that advance preparation defeats the purpose. I made an exception in this case and I’m glad I did.

Jambalaya

Serves 6


1 lb skinless, boneless chicken thighs

2 tbsp. olive oil

1 onion, thinly sliced

4 cloves garlic, chopped

1 ½ tbsp. chilli powder

1 ½  tsp paprika

¼ tsp smoked paprika.  

¾ lb garlic sausage, cut into chunks

1 small can (398 ml) diced tomatoes

1 red pepper, seeded and diced

1 tbsp. hot pepper sauce

1 lib raw medium shrimp, peeled

3 cups cooked long-grain rice

Salt and pepper

1)     

       In non-stick skillet over medium-high heat, brown the chicken in oil. Season with salt and pepper

2)      Add onion, garlic, spices.  Cook for 2 minutes,, stirring constantly.  Transfer to slow cooker

3)      Add sausage, tomatoes, bell pepper, and hot pepper sauce. Cover and cook on low for 4 hours.

4)      Set the slow cooker to high. Stir in shrimp and rice. Cover and cook for 10 minutes 

 Coming in July, Tea and Treachery, the first in the new Tea by the Sea series from Kensington. Now available for pre-order.

F    Find Vicki at www.vickidelany.com and follow her on Facebook at www.facebook.com/evagatesauthor for news of her books and contests and giveaways.