JAMBALAYA IN DE CROCKPOT (SALLYE)
This is my final (maybe) derivation after many trial and error tries to make authentic Cajun jambalaya. Family and friends like it fine (although a few find it almost too spicy).
Provided by sallye bates @grandedame
Categories Other Main Dishes
Number Of Ingredients 17
Steps:
- Peel and quarter onion and place in food processor. + Cut peppers in half and remove cores and membrane. Cut into quarters and place in food processor. Cut celery ribs into 1-1/2" length pieces and place in food processor. Pulse until coarsely diced (usually 4-5 pulses will be enough)
- ***Note: You can use a commercial creole spice seasoning if you don't want to make your own. + 2 tablespoons Zatarain's or Tony Chacchere's Creole Seasonings
- Place all ingredients together except shrimp and cornstarch in crockpot; cook on low for 6-8 hours
- About thirty minutes before ready to serve, add shrimp and turn crockpot up to high Optional: Add cornstarch mixed with water to make a paste. Stir into jambalaya until well blended (this just thickens it up a bit)
- ALTERNATE STOVE TOP PREPARATION: If you are cooking on stove top, you only need to cook about 30-45 minutes until chicken and sausage are tender. Last night we added 1 cup of uncooked long grain wild rice to the stockpot and let it cook in the stockpot with the jambalaya for about 20 minutes (or until rice is tender). You will want to add the shrimp about 10 minutes before the jambalaya is done; it will get rubbery if cooked too long.
- Serve over rice bed. It may also be served over pasta if desired. Note: You may want to play around with the amount of spices to satisfy your particular taste
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