Crock Pot/ Slow Cooker Recipes >
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Shrimp Jambalaya
one 28 ounce can of drained tomatoes, undrained
1 medium onion, chopped
1 medium red bell pepper, chopped
1 rib celery, chopped about 1/2 cup
2 tablespoons of minced garlic
2 teaspoons of dried parsley
2 teaspoons of dried oregano
1 teaspoon of hot pepper sauce
1/2 teaspoon of thyme leaves
2 pounds of large shrimp, cooked, peeled and deveined
2 cups of uncooked rice
2 cups of chicken broth
Combine tomatoes with juice, onion, bell pepper, celery,
garlic, parsley, oregano, hot pepper sauce and thyme in slow cooker.
Cover and cook on LOW 8 hours or on HIGH 4 hours. Stir in shrimp. Cover
and cook on LOW 20 minutes.
Meanwhile, prepare rice according to package directions, substituting
broth for water. serve jambalaya over hot cooked rice. Makes 6 servings |
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