Slow Cooker Jambalaya
Some of y’all were wondering about the recipe for slow cooker Jambalaya that I mentioned yesterday, so here it is. Yesterday night was the first time I’ve made it but it turned out really well–nice and flavorful, just like Jambalaya is supposed to be! I ended up modifying a recipe called Smokin’ Jambalaya from a magazine called Essential Slow Cooker. What I actually did was at least 50 % different from the recipe, so that’s what I’ve written here.
1 package italian sausages ~ 1 16 oz kielbasa sausage ~ 1 large onion, chopped ~ 3 stalks celery ~ 2 carrots ~ 1 14.5 oz can diced tomatoes ~ 1 cup chicken or beef broth ~ 2 Tablespoons tomato paste (I didn’t have this, but I think it would make it better) ~ 1 Tablespoon Worcestershire Sauce ~ 1 Tablespoon lemon juice ~ 1 serrano pepper, seeded and finely chopped ~ 3 cloves garlic, minced ~ 1/2 teaspoon dried thyme ~ 1/2 teaspoon dried oregano ~ 1/4 teaspoon cayenne pepper ~ 2 cups frozen cut okra ~ 8 ounces shrimp (I didn’t have it, so I skipped it).
Rice to serve over
Cut the meat into bite size pieces and add it to the slow-cooker with all the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
That’s it! Easy peasy! My only word of caution is in regards to the serrano pepper. I used about a quarter cup of a frozen, pre-diced bag. Figured when it comes to cutting hot peppers, less is better. Except for when the frozen, pre-diced bag contains entire diced serrano peppers. That’s right. Seeds and everything. People, let me tell you–it is HOT. That’s all!