This is by no means a cooking blog and I am by no means a chef. I just find recipes I think might be delicious (and incredibly easy) and I try to cook for Kevin and myself. And it usually turns out well. And since I love my crock pot and all the work it does for me, I decided to try making jambalaya last night. Ever since traveling to New Orleans last November and realizing I actually like the cuisine (I’m not a huge fan of spicy food so I always just wrote it off without ever trying), I’ve been wanting to try a few recipes myself. Well here’s one that required minimal prep and little to no cook time (on my part, anyway; can’t say the same for the crock pot):
Shrimp & Sausage Crock Pot Jambalaya
Prep Time: 10-15 minutes
Cook Time: 8 hours
1/2 lb andouille sausage, diced
1 lb frozen peeled & deveined shrimp, thawed
1 (28 oz) can diced tomatoes
3/4 cup chopped onion
1 green bell pepper, seeded and chopped
2 stalks celery, chopped
1 1/2 cup chicken broth
2 tsp dried oregano
2 tsp Creole seasoning
1 tsp hot sauce
2 cups white long grain rice
- Prepare the ingredients for the crock pot: dice sausage, chop onion, green bell pepper and celery stalks.
- In the crock pot, combine sausage, tomatoes (do not drain), onion, green pepper, celery and chicken broth. Mix in oregano, Creole seasoning and hot sauce. Cover and cook on low for 7 1/2 hours.
- Once the contents in the crock pot have cooked for 7 1/2 hours, stir in the rice. There will be quite a bit of liquid at this point, but as the rice cooks, it will absorb the excess and will reach the consistency jambalaya should have. Occasionally stir the rice for about 15 minutes so it doesn’t stick to the sides of the crock pot too much.
- After the rice has cooked about 15 minutes, stir in the thawed shrimp. Cover and cook for a remaining 15-20 minutes. Remember to stir occasionally to mix the rice and keep it from sticking.
- Serve and enjoy!
Many of the recipes I found said to cook the rice separately, but I’m lazy, and what’s the point of using a crock pot if I actually have to cook something myself? Several reviews of said recipes declared the end result was too soupy, so I cooked the rice directly in the crock pot so I wouldn’t have to cook it myself in a different pot, and to help absorb the excess liquid. Worked like a charm.
Kevin (who loves spicy foods) gobbled this meal up. I found it to be a bit too spicy for my liking, so I think next time I will reduce the Creole seasoning by half and possibly forgo the hot sauce altogether. Just fair warning for anyone like me who doesn’t handle spicy food well. Other than that, the flavors in this meal fused perfectly and were delicious for an easy-to-prepare (albeit, long-cooking) dinner.
I adapted this recipe from one on Katie’s Cucina. Enjoy.