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    Slow Cooker Jambalaya


    Source of Recipe


    bisquick.com

    List of Ingredients




    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 ounces) 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

    Recipe



    1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.

    2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.

    3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice.

    Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

 

 

 


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