Shelly's Recipe

JAMBALYA - Crockpot

Category: Stews

1 pound large shrimp, peeled and deveined
1 cup cooked ham or chicken, cubed
1 lb. Andouille sausage, sliced
1 onion, chopped
1 cup bell peppers, any color, coarsely chopped
2 stalks celery, sliced
3 cloves garlic, minced
1 (14 1/2 oz.) can diced tomatoes, with juice
1 small can (8 oz.) tomato sauce
1 bunch green onions, sliced thin
1 or 2 jalapenos, seeded and chopped, (optional)
1/4 cup fresh parsley, chopped
1 tbs. Worcestershire sauce
Few shakes Tabasco
1 tbs. or more Cajun seasoning
Salt to taste
1 tsp. dried thyme
2 bay leaves
2 cups chicken stock
1 3/4 cups raw rice

First chop the veggies, slice the sausage, and chop the ham or chicken.

Combine ham, sausage, trinity, rice, garlic, chicken stock, tomatoes, tomato sauce, Worcestershire sauce, bay leaves, jalapenos, and seasonings, in 5 quart slow cooker. Mix well, cover, and cook on low for 5 hours.

Stir well and add shrimp, parsley, half of green onions, and Tabasco, and cook on high for 30 to 40 more minutes. Discard bay leaves and garnish with remaining green onions before serving.