Jambalaya In De Crockpot Sallye Recipes

JAMBALAYA IN DE CROCKPOT (SALLYE)

Steps:

• Peel and quarter onion and place in food processor. + Cut peppers in half and remove cores and membrane. Cut into quarters and place in food processor. Cut celery ribs into 1-1/2" length pieces and place in food processor. Pulse until coarsely diced (usually 4-5 pulses will be enough)
• ***Note: You can use a commercial creole spice seasoning if you don't want to make your own. + 2 tablespoons Zatarain's or Tony Chacchere's Creole Seasonings
• Place all ingredients together except shrimp and cornstarch in crockpot; cook on low for 6-8 hours
• About thirty minutes before ready to serve, add shrimp and turn crockpot up to high Optional: Add cornstarch mixed with water to make a paste. Stir into jambalaya until well blended (this just thickens it up a bit)
• ALTERNATE STOVE TOP PREPARATION: If you are cooking on stove top, you only need to cook about 30-45 minutes until chicken and sausage are tender. Last night we added 1 cup of uncooked long grain wild rice to the stockpot and let it cook in the stockpot with the jambalaya for about 20 minutes (or until rice is tender). You will want to add the shrimp about 10 minutes before the jambalaya is done; it will get rubbery if cooked too long.
• Serve over rice bed. It may also be served over pasta if desired. Note: You may want to play around with the amount of spices to satisfy your particular taste

COLLEEN'S SLOW COOKER JAMBALAYA

Steps:

• In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
• Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

JAMBALAYA (CROCK POT)

Steps:

• Layer onion, pepper, celery and turkey kielbasa in a 31/2-qt or larger slow-cooker.
• Mix tomatoes and their juices, rice and seasoning in medium bowl, breaking up tomatoes with a spoon. Pour in slow-cooker.
• Cover and cook on low 4 to 5 hours until vegetables and rice are tender.
• Stir in shrimp, cover and cook 20 minutes until cooked through. Sprinkle with parsley and hot sauce.

CROCK POT JAMBALAYA

Steps:

• Mix all ingredients except shrimp in slow cooker.
• Cover and cook on Low setting for 7 to 8 hours (or High setting for 3 to 4 hours), or until vegetables are tender.
• Stir in shrimp; cover and cook on Low setting about 1 hour or until shrimp are pink and firm.
• Serve with rice.

SLOW COOKER JAMBALAYA

Steps:

• In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
• Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

JAMBALAYA FOR THE CROCK POT

Steps:

• Cut chicken into 1 inch pieces.
• Put all ingredients (EXCEPT shrimp and rice) in crock pot.
• Cover; cook on low for 8 hours.
• Add shrimp the last 20 minutes of cooking.
• Stir in rice before serving.