Andouille Sausage Jambalaya with Shrimp
Photo: Iain Bagwell; Styling: Victor Protazio
Traditionally, rice is cooked in the jambalaya liquid, but for this flavorful slow-cooker version, it's best to stir in the cooked rice at the end.
How to Make It
Step 1
Cook sausage in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels, and place in a 5-qt. slow cooker.
Step 2
Add onion, celery, and bell pepper mix; garlic; Creole seasoning; and thyme to hot drippings. Sauté 5 minutes or until vegetables begin to soften. Place in slow cooker, and stir in tomatoes and chicken broth. Cover and cook on LOW 4 hours.
Step 3
Cook rice according to package directions. Stir cooked rice and shrimp into sausage mixture in slow cooker; cover and cook on HIGH 15 minutes or until shrimp turn pink. Top with parsley, green onions, and, if desired, hot sauce.
Chef's Notes
We tested with Swanson 100% Natural Chicken Broth.
Yum!
I made this over the weekend during the snow storm and the family love it. It warmed our tummies and filled us up. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/andouille-sausage-jambalaya-with-shrimp/
So easy; very good.