I make this dish a lot during the week if I know we’ve got busy days on the horizon. I do the prep work ahead of time, chopping veggies, peeling and deveining shrimp, and then dump everything in the crockpot at lunch time. Easy, peesy!
1 lb turkey sausage, sliced
1 onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
2 cans (14 oz each) diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth (one can will get you to almost 2 cups. I just top it off with a little water so I don’t have to open a whole new can)
1 tbsp Cajun or Creole spice mix
1 tsp dried oregano
1 lb fresh shrimp (I purchased mine from Floyd’s Meat and Seafood in Sherwood)
Combine first 9 ingredients in a large slow cooker. Cook on low for 5 hours. Add shrimp and cook on high for 30 more minutes. Prepare rice according to package instructions. Pour jambalaya mixture over rice.
This is one of those dishes that tastes even better leftover. And it makes a lot so believe me, you’ll have leftovers.
Note: parts of this recipe were lifted from Myrecipes.com