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Crockpot Jambalaya
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    Crockpot Jambalaya

  • 2 shallots -- chopped
  • 1/2 large green bell pepper -- chopped
  • 1 stalk celery -- chopped
  • 3 cloves garlic -- minced
  • 1 28 oz can diced tomatoes -- undrained
  • 2 lg links HOT italian sausage -- chopped
  • 1/2 tsp dried thyme -- crumbled
  • 1 tsp Bayou Blast seasoning -- * see note
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp Texas Petes hot sauce
  • 3/4 lb uncooked medium shrimp --peeled & deveined
  • 2 cups hot cooked rice
  • Mix all ingredients, except rice and shrimp, in 3-1/2 to 6 qt slow cooker.

    Cover and cook on LOW for 7-8 hours, or HIGH for 3-4 hours until vegetables are tender.

    Stir in shrimp. Cover and cook on LOW for 1 hour** or until shrimp are pink and firm. Serve with rice.

    NOTES : Risa's notes:

    * Bayou Blast is a creole seasoning made by Emeril Lagasse. Many copycat recipes appear on the 'net and you can make a big batch or you can buy a jar of it almost any supermarket these days.

    ** I would check the shrimp after 45 minutes. Shrimp cook very quickly normally. 45 minutes should be just right but do check and make sure they are totally pink and firm to the touch.

    Texas Pete's hot sauce can be found at any supermarket. If you don't have Texas Petes, use whatever you have - Tabasco would be fine as it is from Louisiana. I just like the flavor of Texas Petes better.

    This was tonight's dinner - crockpot jambalaya. It was really good. Just needed more Bayou Blast seasoning. Otherwise it was perfect for me & Steve. I chopped some thai finger peppers on top of my serving. Delicious.

    From: RisaG.Adapted from Betty Crocker's Slow Cooker, 2/03
    FOR PERSONAL USE ONLY. RIGHTS RESERVED.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Fri, 7 Mar 2003

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