Sunday, April 6, 2008

Shrimp Jambalaya in the Crockpot

Wednesdays are usually crockpot dinner days. I have handbell choir rehearsal and don't get home until around 8- far too late to just start thinking about dinner! Hubby Adam isn't big on cooking and is too busy with schoolwork, so he can't deal with dinner either. And so every since we got the slow cooker for Christmas, it's gotten a workout on Wednesdays.

This week I asked Adam to pick something out for us to have that wasn't too labor intensive and wasn't tomato based. I can't say he succeeded in either of those requests, but the dinner he chose was in fact really good. And he helped with it!

We ended up with shrimp jambalaya which had a nice amount of spice and was quite the hearty meal. This was good just as is, but would also be great to play with the flavors for something different. The sausage was really really good and tender, and all of the flavors and ingredients blended beautifully. But isn't that why folks love their slowcookers?!

Shrimp Jambalaya
Slightly modified from the Rival Cookbook that came with the crockpot

  • 2 Boneless, Skinless Chicken Breasts, cut into bite sized pieces
  • 6 Andouille Sausages, cut into bite sized sliced
  • 1 Red Pepper (it was supposed to be green), chopped
  • 1 Onion, chopped
  • 2 Large Stalks of Celery, chopped
  • 3 Cloves Garlic, minced
  • 1 14 oz. Can of Whole Tomatoes
  • 1/3 C. Tomato Paste
  • 1 C. Chicken Broth
  • 1 T. Dried Parsley
  • 1 1/2 tsp. Dried Basil
  • 1 tsp. Dried Oregano
  • 1 Tbsp. Tabasco Sauce
  • 1 tsp. Cayenne Powder
  • 1 tsp. Black Powder
  • Dash of Salt
  • 1 lbs. Raw Shrimp, peeled with no tails
  • 2-3 C. Cooked White Rice

  1. Mix together the chicken, sausage, tomato products, veggies, and spices in a slow cooker.
  2. Cook over low heat for 8-10 hours. (Cooking time can be cut in half by cooking on high, but we never do that.)
  3. With about 30 minutes left on the clock, add in the shrimp to the crockpot.
  4. When finished, serve over a big helping of rice.

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