Make Mardis Gras at home with this awesome homemade jambalaya recipe you can prepare easily in your crockpot slow cooker.
Day 34.
This upcoming Tuesday is a momentous occasion---for the first time ever, Super Tuesday and Fat Tuesday will collide, forming Super Duper Tuesday.
Celebrate properly in front of the TV, watching votes roll in while eating the best jambalaya ever--made conveniently in your crockpot.
The Ingredients
serves 4 to 6 people
1 (12 to 16-ounce) package smoked sausage. Andouille variety or something spicy is traditionally used
1 cup raw brown rice
1 can (and juice) Italian stewed tomatoes
1/2 can drained and rinsed black beans (approx 1/2 cup cooked black beans)
1/2 chopped onion
6 garlic cloves, chopped
2 cups sliced celery
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 cup frozen white corn kernels
2 cups chicken broth
1/2 cup white wine
2 cups already-cooked frozen shrimp, to add later
The Directions:
Slice the smoked sausage and put it into your slow cooker. Pour in the raw brown rice, the entire can of stewed tomatoes, and the black beans.
Add the vegetables and stir in the broth and wine.
It will look like there isn't enough liquid -- trust me, it will be okay!
Cook on low for 6 to 8 hours, or until rice is bite tender. One hour before eating, stir in the frozen (but already cooked!) shrimp.
Eat while running around the house topless wearing purple and green beads yelling at pundits.
Enjoy!! Happy Slow Cooking!
:-)
The Verdict.
The heat and spice in this recipe comes directly from the smoked sausage. If you are feeding adults, go for it and jazz it up big time by using andouillesausage or the smoked habanero variety.
If you are worried about spiciness, you can also use something mild like chicken and apple or the artichoke and garlic variety.
Posted by: Stephanie O'Dea | A Year of Slow Cooking at February 03, 2008
Labels: company favorites, crockpot, gluten free, light and healthy, main course, Make it Fast Cook it Slow, slow cooker, Stephanie O'Dea,
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What they say about this article
Anonymous2/03/2008
this looks *amazing*---I adore jambalaya!
thank you, thank you, thank you!Hi! I'm Michelle2/03/2008
"Eat while running around the house topless wearing purple and green beads yelling at pundits."
You about made me wet my pants. :) We will be missing Mardi Gras this year. Caught the spirit on your blog though. That was funny!
Kristen11/12/2009
This stuff tates awesome, but I accidentally used white rice, and it got a little mushy and stuck to the sides of the crockpot. Delicious!
Jenn12/26/2009
I just bought the book and this was the first recipe I tried. It tasted yummy, but my rice was mushy...didn't look like yours in the picture. :-( Can't wait to try more though!
Donna G2/15/2010
Had this for supper this evening. Better than I expected, we really enjoyed. I added a little Cayenne pepper.
Unknown3/06/2010
I just got your book (I am recently gluten-free). Tried this recipe first, and it was great! Very easy, too! We had enough for dinner, some leftovers, and a little to freeze. Can't wait to try another one!
That's My Brother8/09/2010
I made this for a big Sunday dinner, doubling the recipie. There were 6 adults and five kids under the age of 5...everyone and I mean everyone (even the 14 month old) ate it! I used qunoia instead of rice. I was amazing...
Unknown2/22/2011
What size can of tomatoes did you use? 14.5 oz can or the next size up?? I made it tonight, on the stove, cause I was too lazy last night to get it ready. It tastes GREAT! I just curious on the tomatoes. Thanks!
peachmahoney12/18/2011
Steph, I don't do the wine or alcohol thing-- is there a good substitute for this?
Stephanie ODea12/18/2011
Hi @peachmahoney--I think you can safely omit the wine and just add a bit more broth, or you can use apple or white grape juice if you'd like.
Holly1/22/2012
In the name of my late granny, born and raised in New Orleans, I must interject that true jambalaya never uses tomato. That said, this dish, which I will absolutely try and call by some other name, looks really yummy!
Erin8/01/2012
This was really good! I actually put everything from the tomatoes to the corn in a freezer bag and froze for the future. When I was ready to cook it, I put the liquids and rice in the bottom of the crockpot, dumped the contents of the freezer bag on top, cooked on high for 4 hours, then added the shrimp for last half hour. I added some seasonings, cayenne pepper, pepper, and some garlic towards the end too. It was quick and easy and delicious! I'm going to freeze some today for after my baby is born in a few weeks. :) Thanks for the recipe!
Leah8/17/2012
This actually isn't anything like true jambalaya! If you want the traditional recipe, I'll be happy to share! :)
Leah from Baton Rouge, LAAnonymous2/04/2013
Can't wait to try this next week! If one was to omit the tomatoes to make it a bit more authentic. What could be used instead do you think?
