Spicy Crock Pot Jambalaya
1 cup cooked ham or chicken, cubed
1 pound large shrimp, peeled and deveined
1 lb. Andouille sausage, sliced thin
1 onion, chopped
1 cup bell peppers, any color, coarsely chopped
2 stalks celery, sliced
3 cloves garlic, minced
1 (14 1/2 oz.) can diced tomatoes, drained
1 (8 oz.) can tomato sauce
1 bunch green onions, sliced thin
1 or 2 jalapenos, seeded and chopped, (optional)
1/4 cup fresh parsley, chopped
1 tbs. Worcestershire sauce
Few shakes Tabasco
1 tbs. or more Cajun seasoning
Salt to taste
1 tsp. dried thyme
2 bay leaves
2 cups chicken stock
2 cups raw rice
First chop the veggies, slice the sausage, and chop the ham or chicken.
Combine ham, sausage, trinity, rice, garlic, chicken stock, tomatoes, tomato sauce, Worcestershire sauce, bay leaves, jalapenos, and seasonings, in 5 quart slow cooker. Mix well, cover, and cook on low for 5 hours.
Stir well and add shrimp, parsley, half of green onions, and Tabasco, and cook on high for 30 to 40 more minutes. Discard bay leaves and garnish with remaining green onions before serving.
Serve with a big tossed salad and my Cajun-Style French Bread.
Click here for the recipe. Bon appetit!
Weekend Preview
With gorgeous weather predicted for the weekend in Cajun country, it's guaranteed to be fun, with beaucoup outdoor activities going on. This week's Downtown Alive will feature T.K. Hulin and Smoke, a popular Swamp Pop and rock n' roll band that has been a fave in Acadiana since the 60's, and is still going strong. Here's a little clip that I took of them playing at Ryhthms on the River, in River Ranch. That is my friend Sally, the blonde, dancing in the light pink shirt and white slacks. Geaux Sally, this one's for you, cher!
Hope that ya'll are having a wonderful week! Merci beaucoup for stopping by!
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