American Jambalaya with Shrimp for the Slow Cooker – No. 1

Ingredients for 8 servings:

• 1 large onion(s), chopped
• 1 bell pepper(s), green, cleaned and cut into pieces
• 1 red bell pepper(s), cleaned and cut into pieces
• 3 celery sticks, cut into pieces
• 3 cloves garlic, chopped
• 800 g tomatoes, from the can, with juice
• 450 g sausages (Andouille or Chorizo), sliced
• 1 tbsp parsley, fresh, chopped
• ½ tsp thyme, dried
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp Tabasco
• 1 tbsp tomato paste
• 340 g shrimp, medium-sized, cooked, peeled
• 640 g rice (long grain), cooked and hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 9 hours; Total time approx. 9 hours 20 minutes

Slow Cooker Jambalaya with Shrimp

Combine all ingredients—except the shrimp and rice—in a 3.5- to 6-liter slow cooker. Cover. Set the slow cooker to “low” and simmer for 7 to 8 hours, or set the slow cooker to “high” and simmer for 3 to 4 hours. Then add the shrimp and stir. If the slow cooker was previously on “high,” set it to “low” and simmer for another 1 hour. Then transfer the jambalaya to plates and serve with hot rice.