All About the Lame Co-Chef Who Never Posts Recipes, Amanda
Delicious! The recipe calls for hot sauce but I prefer the taste of cayenne. All preference!
1 large onion, chopped
1 medium green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, finely chopped
1 (28 ounce) can diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 lb uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice, for serving
6-8 servings
Mix all ingredients except shrimp and rice in slow cooker.
Cover and cook on low heat setting 7 to 8 hours (or high 3 to 4 hours) or until vegetables are tender.
Stir in shrimp.
Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm.
Serve jambalaya with rice.
