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Slow Cooker Creole Jambalaya (Cooking for 2)

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  • Prep 10 min
  • Total 7 hr 40 min
  • Servings 2
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Here is classic Creole flavourful cooking just for two.
Created Jan 24, 2013
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Ingredients

  • 1/2 cup (125 mL) chopped celery
  • 2 cloves garlic, finely chopped
  • 1 can (14 oz/398 mL) diced tomatoes, undrained
  • 1/2 cup (125 mL) chopped fully cooked smoked sausage
  • 1 tsp (5 mL) parsley flakes
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp(1 mL) dried thyme leaves
  • 1/8 tsp (0.5 mL) pepper
  • 4 drops red pepper sauce
  • 6 oz (175 g) uncooked peeled deveined medium shrimp, thawed if frozen
  • 1 cup (250 mL) hot cooked rice

Steps

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

Expert Tips

  • Tip 1
    Time Saver: Use instant rice and you'll be minutes ahead of getting dinner on the table.

Nutrition Information

No nutrition information available for this recipe
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