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!