jambalaya is hands down one of my favorite fall dinners. it is just the warmest, most comforting, yummiest dish that is perfect for brisk fall nights. if you’re like me, you’ll enjoy it with a large glass of red, all cuddled up in sweaters and comfy ugg boots.
did I mention this is extremely easy since you make it in a crockpot? you can thank me later. I’ve been making this recipe for years, and even though I’m a vegetarian now – I can still talk to you about this melt-in-your-mouth sausage.
as if this dish couldn’t get any easier, I often buy the trinity mix at the grocery store which consists of pre-chopped celery, green pepper, and onion. the price is reasonable and it almost eliminates the pre-work for this dish.
a lot of jambalaya recipes that I’ve seen call for chicken, sausage, and shrimp. I just found that the sausage and shrimp overwhelmed the chicken and almost made the chicken like a sad after-thought. there’s no need to crowd this recipe with any additional meats, the sausage and shrimp make the perfect combination.
-1-2 lbs. smoked sausage
-1 large onion, chopped
-1 large green bell pepper, chopped
-3 stalks celery, chopped (OR buy 1 pack of ‘trinity mix’ of pre-cut above 3 veggies)
-1 can (28 oz.) diced tomatoes with juice
-3 cloves garlic, chopped
-2 c. veggie broth
-1 T. creole spice mix
-1 t. dried thyme
-1 t. dried oregano
-1 lb. extralarge cooked shrimp, peeled and deveined
-1 ¾ c. long-grain rice
1. combine sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in slow cooker.
2. cook on low for 5 hours.
3. add shrimp and rice, turn to high and cook for 30 more minutes.
serves 8. modification to serve 2-4: 1 lb sausage, ½ 1b shrimp,14 oz. can tomatoes, 1 c. broth, 1 c. long grain rice