Jambalaya in the slow cooker

Jambalaya in a slow cooker – a detailed recipe cooking. Photo of the dish: КристоферTesteni Time: 4 hours. 10 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 450 gr large shrimp, peeled and with vein removed
• 450 gr sausage anduyet (french smoked sausage from pork) sliced in thick slices
• 2 green sweet peppers, chopped
• 2 celery stalks, sliced
• 1 bunch chopped green onions
• 800 gr. cut canned tomato in own juice
• 1 tbsp. steamed rice
• 1.5 tbsp. chicken broth
• 2 tsp kajun seasoning
• 2 bay leaves
• 1/2 tsp dried thyme
• 1/8 tsp cayenne pepper
• Sliced parsley for sprinkling

Recipes with similar ingredients: shrimp, tomatoes, celery, sweet pepper, andui sausage, rice, cajun seasoning, bay leaf, ground cayenne pepper, thyme, parsley

Recipe preparation:

1. In a multicooker for 6 liters. mix sausage, pepper, celery, green onions, tomatoes, rice, chicken stock, kajun seasoning, bay leaf, thyme and cayenne pepper.
2. Cover and simmer with low heat, 4 hours, adding shrimp 20 minutes before the end of cooking. Throw the bay leaf. Serve jambalaya with parsley. Jambalaya recipe with chicken minced meat.