Slow Cooker Jambalaya

Gradual cooker jambalaya, with chucks of hen and andouille sausage and lots of shrimp, is a remarkable flavorful one dish meal. given that mardi gras is just around the nook, my stomach has been yearning all those fantastic new orleans ingredients.

Jambalaya is one in all my preferred meals from new orleans. i like making this crawfish jambalaya, however for years i’ve been wanting to strive a sluggish cooker jambalaya. this became my first strive, and i used to be absolutely happy with the way it grew to become out.

For a few tomato taste (i really like a tomato-y jambalaya), i used both diced tomatoes and tomato paste. for the liquid, i used a can of red meat broth.  you can use hen broth rather, however i just like the deeper taste that beef broth has. for flavoring, i of path started with the holy trinity- onion, green pepper, and celery. then i added garlic, bay leaves, oregano, basil, cajun seasoning, tabasco sauce, cayenne pepper, and worcestershire to spherical out the flavors.

To prevent a delicate mess, i cooked the rice one at a time but used the cooking liquid from the crock pot to prepare dinner it in in order that the rice soaked up all that taste that were simmering away in the crock pot. this recipe makes a huge crock pot full of jambalaya. six very big servings or in case you serve it with masses of bread and maybe a salad, you may in all likelihood stretch it to 10. 

Ingredients

• 1 (14.5-ounce) can diced tomatoes
• 1 (14.5-ounce) can beef broth
• 1 (8-ounce) can tomato paste
• 2 bay leaves
• 2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon Tony Chachere's Creole Seasoning
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 2 celery ribs, chopped
• 4 cloves garlic, minced
• 1 pound Andouille sausage or use kielbasa, cut into slices
• 2 chicken breasts, cut into 1-inch pieces
• 1/2 pound shrimp, peeled and deveined
• 1 1/2 cup white rice
• 1 tablespoon chopped fresh parsley

Instructions

1. Combine 1st 12 ingredients in a 6-quart slow cookerand stir to combine.
2. Add onion, green pepper, celery, garlic, sausage, and chicken. Stir to combine.
3. Cover crock pot and cook on LOW 4 to 5 hours.
4. Set a larger strainer/sieve over a large bowl and pour about 75% of liquid in the crock pot through strainer. You should have about 3 cups to cook the rice in. Add water to get 3 cups if necessary.
5. Return all solids to crock pot. Stir in parsley and shrimp. Cover crock pot and cook on LOW 30 minutes.
6. Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to package directions.
7. Add cooked rice to slow cooker and mix in. Serve.

Recipe From : https://spicysouthernkitchen.com/slow-cooker-jambalaya/