Jambalaya

By Dottiejk

Ingredients

• 1 large onion; chopped
• 2 ribs celery; diced
• 1 green pepper; diced
• 1 red pepper; diced
• 3 clove garlic; chopped
• 10 ounce frozen corn; thawed
• 1/2 pound chorizo; 1/2 inch pieces
• 6.5 ounce chopped clams; drained
• 15.5 ounce red kidney beans; drained
• 1 cup vegetable broth
• 14.5 ounce stewed tomatoes
• 8 ounces tomato sauce
• 1-1/2 teaspoon cajun seasoning
• 1/2 teaspoon Salt
• 1-1/2 cups instant brown rice
• 1/2 pound cooked, cleaned small shrimp
• 3 scallions; thinly sliced

Preparation

Step 1

In slow cooker, layer onion, celery, peppers, garlic, corn, chorizo, clams,
and beans.
In bowl, mix broth, stewed tomatoes, tomato sauce, seasoning and salt. Pour
into slow cooker.
Cover slow cooker; cook on high heat for 5 hours.
For last 10 minutes, stir in instant brown rice and shrimp.
To serve, garnish with scallions.