Jambalaya

It’s food Friday. I thought I would offer an easy but good recipe. From my brain to your kitchen…

Crock Pot Jambayala

4 italian sausages
1lb chicken thighs or breast (whatever is in your freezer)
1lb shrimp (deveined and shelled)
1 medium onion-diced
4-5 cloves garlic- peeled and diced
28oz can whole tomatoes
1 small can tomato paste
good shake of hot sauce/tobasco (or to taste)
1 cup water
2 bay leaves
1 tsp thyme
3 whole all spice
3 whole cloves
salt and pepper to taste
1 red pepper- chopped into chunks
1 green pepper- chopped into chunks
3 large carrots- peeled and chopped
3 stalks of celery- chopped
1 zucchini- chopped

Cut sausage and chicken into bit sized pieces. Put chicken, sausage, onion and garlic into a frying pan and cook until well browned. In the mean time, cut up all of your veggies. Put tomatoes, paste, hot sauce, water and spices into crock pot and stir. Add browned meat mixture. Cook on low setting for about 3 hours. Add veggies and rice, stir well and then cook on low for another 3 hours. About 45 minutes before serving, turn crock pot up to high. Add thawed shrimp, stir and let cook.

Alternatively, brown the meat and then place all ingredients in the crockpot. Cook on low setting for about 5-6 hours. Follow directions for shrimp. This works just as well the only difference is that everything is softer.

You could prepare this the night before, let it cook while you sleep and then refrigerate it until you get home from work.

Lastly, you can do this on stove the top as well. Just brown the meat, onion and garlic then add all ingredients except rice and shrimp and let simmer for an hour or so. Stir rice in and let simmer for about and hour. Add shrimp 15 minutes before serving.

Done and done.

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