Slow Cooker Creole Jambalaya (Cooking for 2)

Name: Slow Cooker Creole Jambalaya (Cooking for 2)
Prep time: 10 min
Total time: 7 h 40 min
Yield: 2
Cuisine: Creole
Ingredients: 1/2 cup (125 mL) chopped celery; 2 cloves garlic, finely chopped; 1 can (14 oz/398 mL) diced tomatoes, undrained; 1/2 cup (125 mL) chopped fully cooked smoked sausage; 1 tsp (5 mL) parsley flakes; 1/4 tsp (1 mL) salt; 1/4 tsp(1 mL) dried thyme leaves; 1/8 tsp (0.5 mL) pepper; 4 drops red pepper sauce; 6 oz (175 g) uncooked peeled deveined medium shrimp, thawed if frozen; 1 cup (250 mL) hot cooked rice

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Prep 10 min
Total 7 hr 40 min
Servings 2

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Here is classic Creole flavourful cooking just for two.

Jan 25, 2013

Ingredients

1/2 cup (125 mL) chopped celery
2 cloves garlic, finely chopped
1 can (14 oz/398 mL) diced tomatoes, undrained
1/2 cup (125 mL) chopped fully cooked smoked sausage
1 tsp (5 mL) parsley flakes
1/4 tsp (1 mL) salt
1/4 tsp(1 mL) dried thyme leaves
1/8 tsp (0.5 mL) pepper
4 drops red pepper sauce
6 oz (175 g) uncooked peeled deveined medium shrimp, thawed if frozen
1 cup (250 mL) hot cooked rice

Steps

1

In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice.
2

Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
3

Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.