Tuesday, June 18, 2013

Slow Cooker Jambalaya

                                                    1 large onion, chopped (1 cup)
                                         1 medium green bell pepper, chopped (1 cup)

                                             2 medium celery stalks, chopped (1 cup)

                                                 3 garlic cloves, finely chopped

                        1 can (28 oz) Muir Glen® organic diced tomatoes, undrained

                                   2 cups chopped fully cooked smoked sausage

                                                1 tablespoon parsley flakes

                                           1/2 teaspoon dried thyme leaves

                                                        1/2 teaspoon salt

                                                     1/4 teaspoon pepper

                                          1/4 teaspoon red pepper sauce

                3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen

                                                4 cups hot cooked rice

      1. In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.

   2. Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).

3. Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.

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