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Slow Cooker Jambalaya Recipe

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This recipe for Slow Cooker Jambalaya, by , is from Osborn Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie (Taylor) Finnell
Added: Sunday, September 9, 2007


1 lg 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 oz) diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 Tbsp parsley flakes
tsp dried thyme leaves
tsp salt
tsp pepper
tsp red pepper sauce
lb uncooked peeled and deveined medium shrimp, thawed if frozen
4 cups hot cooked rice

Mix all ingredients except shrimp and rice in 3 - 6 qt slow cooker. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.

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




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