MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nawlins Slow Cooker Jambalaya
 Categories: Poultry, Pork, Seafood, Vegetables, Rice
      Yield: 8 servings
 
      1 lg White onion; diced
      3    Ribs celery; diced
      1    Green bell pepper; diced
      3 cl Garlic; diced
      1 lb Smoked sausage; sliced 1/4"
      1 lb Boned chicken thighs; in
           - bite-size pieces
     28 oz Can diced tomatoes
      1 tb Dried oregano
      2    Bay leaves
      2 tb Tony Chachere's Creole
           - Seasoning
      1 lb Large shrimp; shell on,
           - thawed
      1 c  Long grain white rice
    1/2 ts Salt; to taste
    1/2 ts Black pepper; to taste
           Fresh parsley; chopped,
           - garnish
 
  SLOW COOK THE SAUSAGE, CHICKEN, AND VEGGIES: Add the
  onion, celery, bell pepper, garlic, sausage, chicken,
  tomatoes, oregano, bay leaves, and Creole seasoning to a
  large slow cooker. Stir together well.
  
  Cook on high for 3 hours or on low for 4 to 5 hours. You
  are ready to move onto the next step when the veggies
  are very tender and the chicken is cooked through and
  you can pull it easily apart.
  
  ADD THE SHRIMP AND COOK ON HIGH: Leave the shells on the
  shrimp, but use kitchen shears to cut up the backs; this
  will make them easier to peel later.
  
  Add the shrimp to the slow cooker. Stir it in, cover,
  and cook on high for another 30 to 45 minutes until the
  shrimp are cooked through.
  
  COOK THE RICE: While the shrimp cooks, cook the rice
  either according to the package directions or following
  this boiled rice method. When done, set the rice aside,
  covered, until ready to serve. (This makes about 4 cups
  of cooked rice.)
  
  TASTE AND SEASON: Remove bay leaves from the jambalaya
  and taste. Season with salt and pepper to taste and
  garnish with fresh chopped parsley. Either peel the
  shells off the shrimp now, or serve with the shells on
  and instruct guests to remove the shells as they eat.
  
  Stir the cooked rice into the jambalaya, or serve the
  jambalaya ladled over top the rice.
  
  Leftovers will keep in the fridge in air-tight
  containers for 2 to 3 days and then the shrimp start to
  really break down. This dish doesn't freeze particularly
  well. The combination of rice, shrimp, and sauce doesn't
  reheat easily without making the shrimp very rubbery.
  
  Recipe by Nick Evans
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
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