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
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Thanks! We love jambalaya and even with the advance prep this looks pretty easy. Happy May!
ReplyDeleteMy mother used to make jambalaya with only shrimp (assuming I'm remembering correctly). This sounds like a good variation.
ReplyDeleteI've never tried Jambalaya but this sounds really good so I'm going to try it.
ReplyDeleteI love jambalaya! I'll be shopping for this recipe's ingredients so I can make it soon. Thanks!!
ReplyDeleteThank you for sharing this wonderful recipe. I also love my crockpot, and I will have to make this.
ReplyDeleteLove to use my slow cooker to try something new and thanks for sharing the recipe. I will be sure to check out your new book.
ReplyDelete