MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Nawlins Slow Cooker Jambalaya
Categories: Poultry, Pork, Seafood, Vegetables, Rice
Yield: 8 servings

1 lg White onion; diced
3 Ribs celery; diced
1 Green bell pepper; diced
3 cl Garlic; diced
1 lb Smoked sausage; sliced 1/4"
1 lb Boned chicken thighs; in
- bite-size pieces
28 oz Can diced tomatoes
1 tb Dried oregano
2 Bay leaves
2 tb Tony Chachere’s Creole
- Seasoning
1 lb Large shrimp; shell on,
- thawed
1 c Long grain white rice
1/2 ts Salt; to taste
1/2 ts Black pepper; to taste
Fresh parsley; chopped,
- garnish

SLOW COOK THE SAUSAGE, CHICKEN, AND VEGGIES: Add the
onion, celery, bell pepper, garlic, sausage, chicken,
tomatoes, oregano, bay leaves, and Creole seasoning to a
large slow cooker. Stir together well.

Cook on high for 3 hours or on low for 4 to 5 hours. You
are ready to move onto the next step when the veggies
are very tender and the chicken is cooked through and
you can pull it easily apart.

ADD THE SHRIMP AND COOK ON HIGH: Leave the shells on the
shrimp, but use kitchen shears to cut up the backs; this
will make them easier to peel later.

Add the shrimp to the slow cooker. Stir it in, cover,
and cook on high for another 30 to 45 minutes until the
shrimp are cooked through.

COOK THE RICE: While the shrimp cooks, cook the rice
either according to the package directions or following
this boiled rice method. When done, set the rice aside,
covered, until ready to serve. (This makes about 4 cups
of cooked rice.)

TASTE AND SEASON: Remove bay leaves from the jambalaya
and taste. Season with salt and pepper to taste and
garnish with fresh chopped parsley. Either peel the
shells off the shrimp now, or serve with the shells on
and instruct guests to remove the shells as they eat.

Stir the cooked rice into the jambalaya, or serve the
jambalaya ladled over top the rice.

Leftovers will keep in the fridge in air-tight
containers for 2 to 3 days and then the shrimp start to
really break down. This dish doesn’t freeze particularly
well. The combination of rice, shrimp, and sauce doesn’t
reheat easily without making the shrimp very rubbery.

By Nick Evans

Makes: 8 servings

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Cat tastes like rabbit but lion tastes like pork.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)