{Jambalaya}
{Put everything in a crock-pot}
{Cooked jambalaya}
{Then add the shrimp}
One year ago: Homemade Biscuits
Jambalaya (Crock-pot)
adapted from Mother Earth Living
Makes 8 servings
2 cans diced tomatoes
1 can tomato sauce
1 large onion, chopped
1 cup carrots, chopped
4 peppers, chopped
1 cup celery, chopped
6 cloves garlic, minced
3 tablespoons lemon juice
2 bay leaves
3/4 teaspoons paprika (less if you don't like spicy)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon hot sauce (less if you don't like spicy)
1 pound smoked sausage, cut into chunks
1 pound shrimp, cooked
2-3 cups cooked rice
- Place everything but the shrimp and rice in a crock-pot.
- Cook on low for 7 hours.
- One hour before serving, toss in the shrimp and allow to heat through for about 1 hour.
- Serve over rice.
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