This recipe for Jambalaya - Slow Cooker - Stew, by Lynn Helton, is from First Baptist Church of Brooklyn,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 onion (chopped) 2 ribs celery (chopped) 1 green pepper (chopped) 1 red pepper (chopped) 3 cloves garlic (chopped) 1 10 oz frozen corn kernels (thawed) 1/2 lb sausage (mild) 1 can (6 1/2 oz) chopped clams (drained) 3 scallions (sliced) 1 can red kidney beans (drained) 1 can (14 1/2 oz) stewed tomatoes 1 c vegetable broth 1 can (8 oz) tomato sauce 1 1/2 tsp Cajun seasoning salt 1 lb cooked shrimp 1 1/2 c instant brown rice
In slow cooker: large onion, celery, peppers, garlic, corn, sausage, clams, and kidney beans. In large bowl, mix tomatoes, broth, tomato sauce, Cajun seasoning and salt. Pour into slow cooker. Cover slow cooker, cook on high for 5 hours. For last 10 min of cooking, stir in shrimp and instant brown rice. To serve, top with scallions.
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