Jambalaya

Jambalaya (Crock Pot) – 15 minutes prep, 3.5 hours cook on low, serves 4

  • 1 large sweet onion, chopped (~ 1 cup)
  • 1 medium green bell pepper, chopped (~ 1 cup)
  • 3-4 medium stalks celery, chopped (~ 1 cup)
  • 3 cloves garlic, finely chopped (~ 3 tsp.)
  • 1 can (28 oz) diced tomatoes, undrained
  • 2 cups fully cooked (smoked) turkey sausage, chopped
  • 2 chicken breasts (or 1 package chicken tenders), cubed
  • 3/4 pound peeled deveined medium shrimp (raw), thawed if frozen
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1-2 bay leaves
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. Old Bay seafood seaoning
  • Rice, cooked ~ 1 cup per person

Timer countdown:

3:30 – Mix all ingredients except chicken, shrimp, and rice in crock pot.  Set to LOW heat; cook 2 hours.
1:30 – Cut up chicken and add to crock pot.  Cook 1 hour, or until done.
0:45 – Start rice steamer.
0:30 – Add shrimp and cook 30 minutes (or until done).
0:00 – Remove bay leaves.  Serve with rice.

Source: Shelly’s Creation

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