Make Mardis Gras at home with this awesome homemade jambalaya recipe you can prepare easily in your crockpot slow cooker.
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.
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
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 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 andouille sausage 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.