Slow Cooker Jambalaya

 

            There is a pretty funny story behind this meal. Let me begin…In the original recipe, it calls for ¼ tsp red pepper sauce, which as I thought, was referring to some sort of spicy red stuff. Not being a huge fan of spicy, I didn’t have many items to match that description. What I found that I thought would work was chili garlic sauce. So I went along with the recipe, added some chicken and called it a day. I was hosting a b-day party so, goodness knows, I had a gazillion things to do!

 

            8 or so hours later, we all sat down to eat the delicious smelling jambalaya. “This is hot,” “Oh man, spicy,” and, “G, you really kicked in the heat here,” are all quiet comments I hear lurking from the table. I, too, find this a bit spicy but continue to make the birthday gal proud (Mom) and eat away. Holy CraBumble! “This stuff is hot,” I soon concur. Then, I look over at my Grandpa and the poor man is sweating bullets. I say, “Papa, this is kinda hot, huh?” and he replies, “Why, yes darling, this is heavy on the spice, your Grandma must be in her glory.” At that moment, my Dad starts blowing his nose and my Mom comments, “This is one way to clear your sinuses.” All the meanwhile, I was just trying to enjoy the chicken, shrimp and rice but was truly held hostage by the chili sauce. So with all this who-ha, I had to come clean.....Well, the minute I mentioned my substitute, the table grinned and taught me some good lessons:

             1. red pepper sauce is not chili garlic sauce.

2. If you like on fire spicy things, add chili garlic sauce to them.

3. With any meal and especially this one, biscuits make it better!

Enjoy…

 

** Don’t let my spice mishap scare you, this slow cooker meal, minus the chili sauce, was awesome and incredibly easy. I fully intend to make it the future! Actually, if you are a true heat-seeker, do what I did, just offer your guest bread and water!

Birthday Gal & Me, xo

 

Slow Cooker Jambalaya

Serves: 6 - 8

Slightly adapted from: Betty Crocker

OBJ: TCW be able to host a dinner party for her Mom’s bday while being, as usual, too busy to spend all day in the kitchen

Ingredients:

 1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

2 medium celery stalks, chopped (1 cup) 

3 garlic cloves, finely chopped 

1 can (28 oz) diced tomatoes, undrained

2 C chopped fully cooked smoked sausage (chorizo)

2 skinless boneless chicken breast, chopped into 1 in pieces

1 TBS parsley flakes 

½ tsp dried thyme leaves 

½ tsp salt 

¼ tsp pepper 

¼ tsp red pepper sauce- Frank’s® Hot Sauce 

¾ lb uncooked peeled deveined medium shrimp, thawed if frozen

4 C hot cooked rice

Biscuits (optional)

Procedures:

1. In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice

2. Cover and cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours)

3. Stir in shrimp. Reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm

4. Serve jambalaya with rice and biscuits
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

 

I even made a cake to end the night on the right note!