Hi all, it’s time again for the Secret Recipe Club reveal. Basically, SRC is a group of bloggers who get together once a month to share a recipe. We’re all assigned a blog and asked to pick out a recipe from that blog. We make the recipe, tweaking things here and there, as we see fit, then there’s this big reveal. The entire thing is a secret until our day comes around.
This month I was assigned Abby’s Blog of Cats and Casseroles. Abby has tons of fabulous recipes to choose from, I had a hard time picking just one, like these Artichoke Bruschetta, and Malted Chocolate Chip Cookies, yum.
Ultimately, I chose her Slow Cooker Jambalaya. I knew my family would love this recipe, a bit spicy but full of sausage and shrimp. I love that you dump it in the crockpot and walk away. I did make a few changes to this recipe and used shrimp instead of chicken. Overall, this was a great meal and one we will be making again and again. Thanks, Abby for sharing it with us.
Ingredients: 1 pound andouille sausage, sliced; 1-28 ounce can diced tomatoes with juice; 1 large onion, chopped; 1 large green bell pepper, chopped; 1 cup chopped celery; 2 cups chicken broth; 2 teaspoons dried oregano; 2 teaspoons Cajun seasoning; 1/2 teaspoon cayenne pepper (or more if you like it spicy); 1/2 teaspoon dried thyme; 1 pound shrimp, raw, peeled and deveined; fresh parsley, chopped; cooked rice
Every good Cajun jambalaya must start with the trio of onion, celery and bell pepper.
Slice the sausage.
Add the Cajun trio, sausage, tomatoes and chicken broth to the crock pot.
Add in all the seasonings. If you prefer less spicy halve the amounts of cayenne and cajun seasonings.
Mix well and cook on high for 3-4 hours.
Then add the frozen or fresh raw, peeled and deveined shrimp. They won’t take long to cook, about 30 minutes.
Stir in some fresh chopped parsley.
Serve over rice.
Such a delight to the senses, those spicy flavors and yummy healthy ingredients.
Print This Recipe
Crock Pot Jambalaya
adapted from Cats and Casseroles
1 lb andouille sausage, sliced
1 28oz can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
2 cups chicken broth
2 tsp dried oregano
2 tsp Cajun seasoning
1/2 tsp cayenne pepper (or more if you like it spicy)
1/2 tsp dried thyme
1 lb shrimp, raw, peeled and deveined
fresh parsley, chopped
Place all ingredients except last 3 ingredients in slow cooker. Cook on low for 7-8 hours, or on high for 3-4 hours. 30 minutes before serving add raw shrimp, and parsley.
Cook rice according to package instructions. Add rice, as desired, into each individual serving of jambalaya. Store rice separately from rest of jambalaya.