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Andouille Sausage Jambalaya with Shrimp - Slow Cooker Style Recipe

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This recipe for Andouille Sausage Jambalaya with Shrimp - Slow Cooker Style is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. andouille sausage, sliced
1 T. canola oil
2 (8-oz.) packages prechopped onion, celery, and bell pepper mix
4 garlic cloves, minced
1 T. Creole seasoning
1 tsp. dried thyme
2 (14.5-oz.) cans fire-roasted diced tomatoes
2 c. chicken broth
2 (3.5-oz.) packages boil-in-bag rice
1 lb. medium-size raw shrimp, peeled and deveined
Chopped fresh parsley
Sliced green onions
Hot sauce (optional)
Directions:
Directions:
Cook sausage in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels, and place in a 5-qt. slow cooker.

Add onion, celery, and bell pepper mix, garlic, Creole seasoning and thyme to hot drippings. Sauté 5 minutes or until vegetables begin to soften. Place in slow cooker, and stir in tomatoes and chicken broth. Cover and cook on LOW 4 hours.

Cook rice according to package directions. Stir cooked rice and shrimp into sausage mixture in slow cooker; cover and cook on HIGH 15 minutes or until shrimp turn pink. Top with parsley, green onions, and, if desired, hot sauce.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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