JAMBALAYA

By Sube

Ingredients

• 8 oz. Polish-kielbasa sausage, cut into 1/8-inch slices
• 1 red pepper diced
• 1-1/2 cup cooked shrimp (tails removed)
• 2-1/2 tsp. chopped fresh basil or 3/4 tsp. dried thyme leaves
• 1 tsp. sugar
• 1/4 tsp. salt
• 2 14oz. cans diced tomatoes
• 1-3/4 cups chicken broth
• 1 box Zatarins Jambalaya Mix or 1 cup uncooked rice
• 1 Tbsp. Gumbo File
• 1 Tbsp.. minced garlic
• 1 Tsp. Oregano
• 1 Tbsp. Olive oil
• 1 Tsp. Cayenne Pepper
• 1 sliced onions
• 1/2 cup sliced celery

Preparation

Step 1

Place all ingredients except for Shrimp and jambalaya mix or rice in crock pot and set on low setting. One hour before serving ( after about 4 hours) add jambalaya mix or rice. When rice is tender, if you need to add thickener or if it is dry add more chicken broth or v8 juice at this time. Approx. 10 minutes before serving add shrimp. When shrimp is heated it is ready to be served. You can add more gumbo file or cayenne pepper if it needs more spice.