Thursday, February 11, 2010

What's for dinner? Jambalaya

My husband asked me to make this dish. I will admit that I am not a fan of most of the ingredients, but thought I'd be a good sport and give it a try. It involves all the usual jambalaya suspects:

Roll call:
  • 2 cups cooked Andouille sausage, chopped
  • 1 T pasley flakes
  • 3 cloves garlic minced (I use the kind in the jar pre-chopped with olive oil)
  • 1/4  t pepper
  • 1/2 t salt
  • 1 cans (14 ounces) of petite diced tomatoes (undrained)
  • 1 cup chopped green bell pepper (I used red--I hope that isn't going to be a problem)
  • 1 cup chopped yellow onion
  • 1 pound shrimp (mine are frozen and cooked already)
(Recipe from Betty Crocker's Slow Cooker Cookbook)

I put everything in the crockpot this morning EXCEPT the shrimp.  Cook on low for 7-8 hours. Then add shrimp (if not cooked, add it about an hour before the rest of the ingredients are done, about the 6-7 hour mark) or just used cooked and thaw them under warm water and toss in for about 30 minutes to heat them up.

Serve with 4 cups of rice

(Oh, and prepare leftover shrimp from the 3lb bag I have with butter and garlic and servce plain over rice for the two kids who aren't going to touch this dish with a 10 foot pole.)


Anne said...

So how did it turn out?

Marie said...

They all ate it amazingly enough, even my kids. But I don't really enjoy all those onions and red peppers. It wasn't too spicey at least. And we managed to have few leftovers.

Weekend Cowgirl said...

My husband would love this, but I would like the plain shrimp over rice idea for me.


Related Posts with Thumbnails