In honor of Fat Tuesday, I decided to head down to the market and get ingredients for Jambolaya. This recipe is super flavorful…if you want to add more heat, go for it. Serve on either brown or long-grained white rice…and invite your neighbors! If they are lucky, you might even serve a Hurricane or two ;0)
What you need:
- 1 green bell pepper, cored, seeded, chopped
- 3/4 of a large yellow onion, chopped
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 1-2 Serrano pepper, seeded, chopped
- 4-5 cloves garlic, minced
- 1/2 lb petite potatoes
- 1 1/2 cup chicken broth
- 1 14.5 oz can of diced tomatoes
- 1 6oz can of tomato paste
- 2 chicken breasts, chopped in apprx 1″ pieces
- 3 spicy sausage, sliced in 1/2″ pieces
- 3/4 lb uncooked deveined shrimp
- 2-3 tbsp Creole seasoning*
*Now you can either buy a base Creole seasoning and add more flavors to it or you can create your own. I did a little bit of both and you can’t go wrong with the portions- just follow your heart :0) In a small bowl, mix approximately:
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
Prep your slow cooker by spraying the bowl with a nonstick cooking spray. Place the green bell pepper, onion, carrots, celery, Serrano pepper(s), garlic, potatoes, diced tomatoes, sausage, chicken broth and half of your Creole seasoning in the bowl and mix.
In another bowl, sprinkle the remainder of the Creole seasoning on top of the chicken, mix thoroughly. Then add the chicken to the slow cooker and incorporate.
Cover and cook on HIGH for 3 hours or LOW for 5 hours- stirring occasionally. About 15 minutes prior to serving, add the tomato paste and then the shrimp. Enjoy!!
Special thanks to Frank’s Produce, BB Ranch, Three Girls Bakery and DeLaurenti – my favorite spots in the market!