Cooking For Two Slow Cooker Creole Jambalaya Food

EASY SLOW COOKER JAMBALAYA

Steps:

• Dice the tomato, onion, and green bell pepper.
• Cut the chicken into bite sized pieces. A filet knife is excellent for easily slicing though meat. Click for a filet knife.
• Add the chicken, tomato, onion, green pepper, chicken broth, thyme, oregano, and Old Bay seasoning into a 4 quart slow cooker and stir. Click for a 4 quart crockpot slow cooker.
• The shrimp and rice will be added near the end of the cooking time.
• Cook on low 4 hours.
• Add the rice to the crockpot and cook on low 1 more hour.
• In the last 5 - 10 minutes, add in the shrimp.
• Transfer the Jambalaya to serving bowls and enjoy.

COLLEEN'S SLOW COOKER JAMBALAYA

Steps:

• In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
• Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

SLOW COOKER CREOLE JAMBALAYA

Steps:

• 1. In a slow cooker, mix the chicken, sausage, ham, tomatoes with juice, onion, green bell pepper, celery, and 1 cup beer or chicken broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
• 2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
• 3. During the last hour (on high) or two hours (on low) add rice, liquid crab boil, V-8 and chicken stock. Mix well, cover and cook until rice is done and broth is absorbed.
• 4. Stir in the shrimp and/or crawfish tails during the last 30 minutes of cook time.
• 5. Garnish with fresh parsley or green onions.

SLOW-COOKER CREOLE JAMBALAYA (COOKING FOR 2)

Steps:

• In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice.
• Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
• Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.

SLOW COOKER JAMBALAYA

Steps:

• In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
• Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

CREOLE JAMBALAYA

Steps:

• Chop the left over pork or chicken into small chunks and slice the smoked sausage.
• Chop the onions, Celery, Bell Pepper, Jalapeno and mince the garlic herbs and ham.
• Remove the skin from the sausage if it has any.
• In a heavy bottomed pot with a tight fitting lid, brown the pork sausage braking it up, after the sausage is good and brown remove it with a slotted spoon If you have a lot of rendered fat you can pour it out but leave a couple of table spoons so you can brown your veggies. If you don't have any fat left over use a couple table spoons of butter to brown your veggies,.
• Brown your onions bell pepper and celery slowly when slightly brown add the garlic, when that browns slightly, add the ham then minced herbs, bay leaf, cloves and chili powder stir till it starts smelling Good.
• Add the browned sausage, smoked sausage and left over meat and stir till everything is well mixed.
• Add broth and bring to a boil, as it boils taste the jambalaya to determine how salty and spicy you want to make it. Once your happy with the broth add the rice and let it come to a boil again. Put the lid on it, turn it down to a medium low and LEAVE IT ALONE for at least a half an hour before you go checking it.