Slow Cooker Jambalaya

I’m such a sucker for SPICY food, and I’ve been voraciously searching for a way to do rice in the slow cooker. Check out slow cooker jambalayathe recipe below if those requirements appeal to you.

  • In large slow cooker, combine,
    • 1 cup of uncooked rice
    • 1 white onion, chopped
    • 12 ounces smoked sausage, sliced into rings
    • 1 cup chicken broth
    • 1 cup clam juice
    • 1/4 cup water
    • 1/2 teaspoon Cajun seasoning
    • Hot sauce to taste
    • 2 14.5 ounce cans of diced tomatoes with green chiles
  • Cook on low for 5-6 hours, until rice is desired consistency.
  • Stir in 1 pound of raw, shelled shrimp. Cook for ten more minutes, until shrimp is pink.

So, so, so good! You’re gonna sweat a bit though, so do regular canned tomatoes (instead of the tomatoes with green chiles) and avoid the “four pepper” smoked sausage if you don’t love spice. If clam juice isn’t readily available, or you are skeptical, stick to chicken stock for the liquid. Otherwise, this was an absolute hit, and I will be making it again.

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