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Crockpot Jambalaya




Source of Recipe


My invention after reading several recipes


Recipe Introduction


My adaptation for the crockpot. Good for a lazy day. The flavors are close to New Orleans' varieties--at least as good, if not better than, the Gumbo Shop's.


List of Ingredients




To prepare, cook a cut-up fryer with 2 cups water in crockpot on high for about 4 hours (or on low for about 6 hours). Remove chicken and debone.

Sauté and add to broth in crockpot:
1-2 ribs celery, chopped
2 large onions, chopped
1 green pepper, chopped
2-3 cloves garlic, minced

Add and cook on high about 1 hour:
1/4 cup fresh parsley
1 can tomato paste
1 bay leaf
1/4 teaspoon thyme
2-3 dashes Tabasco
Salt and pepper
1-2 dried chiles
1 tablespoon chili powder

Return chicken to pot. Add:
1 cup raw rice
1 pound shrimp, peeled, deveined, butterflied
1-1 pound Andouille sausage, sliced thin (or Kielbasa)

Cook until rice is done--about 1 hour.




Recipe



Note: I cook the Andouille in the microwave and drain off the grease. Then I slice it and add it to the crockpot.