Jambalaya
By Dottiejk
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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
Details
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.
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