- 1 can (28 oz.) diced tomatoes, undrained
- 1 medium onion, chopped (I used sweet onion)
- 1 medium red bell pepper, chopped
- 1 medium green pepper
- 2 cups okra, diced
- 1 rib celery, chopped (about 1/2 cup)
- 2 Tbsp garlic, minced
- 2 tsp dried oregano
- 1 tsp Tabasco
- 1/2 tsp dried thyme
- 1 Tbsp chili powder
- 1 lb cooked shrimp
- 1 lb sweet Italian sausage, cooked and sliced 1/4 inch thick
- 2 cups uncooked brown rice
- Combine cooked sausage, tomatoes with juice, onion, bell peppers, celery, okra, garlic, oregano, Tabasco, chili powder and thyme in slow cooker and cover
- Cook on low for 8 hours or high for 4 hours
- Stir in cooked shrimp and cover
- Cook on low for another 20 minutes
- While shrimp is cooking, prepare rice according to package directions
Makes 6 Servings
Happy Feasting!
6 comments:
Looks delish!!
Hi Rebecca! This jambalaya is delish! The flavors are so wonderful! Thanks for stopping by!
Love the Jambalaya!! And I'm eager for the weather to turn too... it's been frigid here in San Diego with the highs only in the high 50's!! BBBRRR!!
Love the dish, my husband's favorite, but I haven't made it for a long time. Thanks for the reminder!
Kim, I'm so glad you love the jambalaya! And I would take 50 degree weather anyday considering here in Charlottesville, VA it has been in the low 30's..brrrr! Thanks for stopping by and posting a comment! I hope your husband likes it - you will have to let me know!
Kate!! Your blog is amazing! I seriously refer to it weekly for meal ideas. I made this jumbalaya last week and Will and I loved it! Keep 'em coming!!!
Caitlin! I'm so glad that you and Will liked the jambalaya and I'm even happier that you like the blog! More recipes coming soon :-)
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