Slow Cooker Creole Jambalaya
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|Tue, 01-02-2007 - 8:37pm|
Slow Cooker Creole Jambalaya (Cooking for 2)
Here's classic Creole flavorful cooking just for two.
Prep Time:10 min
Start to Finish:7 hr 40 min
1/2 cup chopped celery
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) diced tomatoes with green pepper and onion, undrained
1/2 cup chopped fully cooked smoked sausage
1 teaspoon parsley flakes
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
4 drops red pepper sauce
6 ounces uncooked peeled deveined medium shrimp, thawed if frozen
1 cup hot cooked rice
1. In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice.
2. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
3. Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.