Recipe: Crockpot Jambalaya

Use your slow cooker to make this classic Cajun recipe even easier! Just brown the meat, then add everything to the crockpot, cover, and let cook until done - voila - dinner!

Crockpot Jambalaya

Ingredients:

Jambalaya with chicken, sausage, rice, tomatoes, celery, and spices. (Photo credit: Wikipedia)

1 large onion, diced small
1 large green bell pepper, diced small
2 celery stalks, diced small
2 Tbsp cooking oil
1 lb chicken meat, diced
1 lb pork sausage
3 garlic cloves, minced
1 reg can tomato paste
1 reg can stewed whole tomatoes
1 reg can tomato sauce
1-1/2 cup water
1-1/2 cups uncooked rice
1 lb small to medium shrimp
1 box (10 oz) frozen corn, thawed
2 Tbsp brown sugar
1/4 tsp cayenne pepper
salt and black pepper to taste
2 Tbsp butter

Directions:

• Put chicken & sausage in a large skillet, add oil, and cook over medium-low heat until chicken is cooked and sausage is no longer pink.
• Add the garlic and cook, stirring until garlic is just fragrant.
• Add chicken, sausage, onion, pepper, celery, tomatoes, paste, sauce, and uncooked rice to large crockpot. Add 1 1/2 cups of water to the pot, stir thoroughly.
• Cover and cook for 6 hours on Low or until rice is tender.
• Add in the shrimp, corn, brown sugar, cayenne, salt, black pepper, and the butter, stir to combine and cook until shrimp is pink and cooked thoroughly; about 20 minutes more.
• Serve hot in bowls with crusty bread and a green salad.