EASY CROCK POT JAMBALAYA

Easy Crock Pot Jambalaya image

This is my own modified version of the jambalaya recipe at crockpot.com. The ingredient list is long, but it's simple. I have always used instant/minute rice, and it has always cooked just fine. Some reviewers have needed more liquid, perhaps it varies by what type of rice is used.

Provided by lucky ladybug

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 medium onions, coarsely chopped
2 stalks celery, sliced
1/2 green pepper, seeded and diced
1/2 red pepper, seeded and diced
1 (14 ounce) can whole tomatoes
1/4 cup tomato paste
3 garlic cloves, minced
1 teaspoon dried parsley
1/2 teaspoon dried thyme
2 tablespoons olive oil
1/2 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1/8 teaspoon cayenne pepper
1 tablespoon chicken bouillon granules or 1 tablespoon beef bouillon granules
1 cup rice (uncooked)
2 cups sausage, diced
1 lb shrimp, shelled and cleaned (you can use fresh or frozen, but I highly recommend fresh)

Steps:

Mix all ingredients but sausage and shrimp in the crockpot.
Cover and cook on low 7-9 hours.
About halfway though cooking, add the sausage.
About an hour before serving, turn to high and stir in uncooked (but thawed) shrimp. Cover and cook until shrimp are pink.

Nutrition Facts : Calories 404.4, Fat 21.1, SaturatedFat 6.2, Cholesterol 152.5, Sodium 1334.3, Carbohydrate 29.6, Fiber 2.4, Sugar 4.5, Protein 23

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