Shrimp & Sausage Jambalaya

 

It won't be too much longer until we are getting seventy degree weather everyday and spring is in full bloom. I've decided that I need to get my fill of hearty soups, chilis and other winter favorites while there is still time because, let's face it, no one wants to eat a huge bowl of jambalaya when it is seventy degrees outside! This shrimp and sausage jambalaya has wonderful flavor and is the perfect comfort meal on these final winter days.

 

Adapted loosely from Best Loved Slow Cooker Recipes

 

You Will Need:

• 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

 

Here We Go:

• 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!