[Public] Recipe: Crock Pot Creole (or E-Z Jambalaya)
[Notes: As written, this recipe makes a LOT of food, because I like my leftovers to last a while. If you want a smaller batch or don't have a big enough crock pot, just halve the listed amounts. Also, I'm listing brand names for my own reference; obviously, you don't have to do exactly what I do like a mindless sheep. Finally, if you're allergic or object on moral grounds to any of the ingredients, DON'T EAT IT! Duh!]
Ingredients
Ingredients
- 1 pkg (of 6) Johnsonville beef smoked sausage links
- 1 pkg (of 6) Johnsonville andouille sausage links
- 1 large yellow onion
- 1 large green bell pepper
- 2 28 oz cans diced tomatoes
- 1 Tbsp (heaping) parsley flakes
- 1 Tbsp (heaping) minced garlic
- 1 tsp Tony Chachere's Creole Seasoning
- 1/2 tsp dried thyme
- 1/4 tsp (heaping) cayenne pepper
- ~2 lb shrimp (I prefer frozen, raw, peeled, deveined, tail-off)
- Cooked rice
- Spray the crock pot with Pam.
- Slice the sausage however you like. I like to give it a bit of an angle, but maybe you like to cube it. It doesn't really matter, as long as it goes in the pot.
- Core, de-seed, and chop the green pepper. Put it in the pot.
- Chop the onion. Put it in the pot.
- Put everything else but the shrimp and rice in the pot.
- Cover the pot and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Give it a healthy stir after the first 15 or so minutes.
- Stir in the shrimp & cook on LOW for 1 more hour.
- Time the rice so it's done at about the same time.
- Crock Pot Creole -- Put the rice on a plate or in a bowl, dent the middle of the rice pile as deep as you like, fill the dent with deliciousness, and eat.
- E-Z Jambalaya -- Thoroughly mix the rice and deliciousness in approximately equal proportions (I use two or three big plastic food storage dishes), and let the mixture set for a half hour or so. Serve, and eat.