Slow Cooker Shrimp Jambalaya

By Friday, October 1, 2010

Another slow cooker recipe… before too long, I’ll have made every dish in my Crock Pot cookbook!

This is similar to the Peachy Sweet and Sour Shrimp dish I made some time ago. Minus the peaches and nuts, they look very similar. Evidently, though, they taste completely different.

I love meals that require little attentiveness, mostly because I always get distracted (as My Other Half can attest to) and mess something up. Throwing ingredients in a slow cooker and then leaving it for 4-8 hours is, understandably, perfect for someone like me.

Please note: this recipe is NOT the same as the Shrimp Jambalaya on the Crock Pot website, confusingly enough.

Crock Pot Shrimp Jambalaya
Adapted from the Crock Pot cookbook

Crock Pot Shrimp Jambalaya

28 oz tomatoes
1 onion
1 red pepper
1 stalk celery
2 cloves garlic
2 tsps dried parsley
2 tsps dired oregano
1 tsp hot sauce
1/2 tsp dried thyme
2 lbs uncooked shrimp
enough rice for 6 people, using chicken broth instead of water

Really easy – just chop everything except the shrimp and put it in the slow cooker for 4 hours on HIGH or 8 hours on LOW. Add the shrimp for the last 20 minutes. Serve!

It didn’t have enough kick for me, so I doubled up on the hot sauce. But this was a healthy and delicious meal, not too spicy, great for any night after work. I love slow cookers!


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