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Crockpot Jambalaya
From Statesboro Market2Go
<p>A spicy, hearty, and meaty meal that uses wild-caught shrimp! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.chilipeppermadness.com (Entered by Ariana Giddens)
Serves: 8
Ingredients
2 small
Onions (chopped)
1
Bell pepper (preferably red, chopped)
1
Jalapeno pepper (chopped)
1
Serrano pepper (chopped, opptional)
1 stalk
Celery (chopped)
3 cloves
Garlic (chopped)
1 pound
Boneless skinless chicken breast (chopped)
1/2 pound
Andouille sausage
15 ounces
Diced tomatoes
3 teaspoons
Spicy Cajun seasoning
1 teaspoon
Dried oregano
1 teaspoon
Dried basil
Salt & Pepper to taste
8 ounces
Tomato sauce
1 cup
Chicken stock
1 cup
Rice
1/2 pound
Large shrimp (peeled and deveined)
Chopped parsley (for garnish)
Red pepper flakes (for garnish)
Hot sauce (for serving)
Step by Step Instructions
- Cook down the onion, peppers, and celery. Brown the chicken, and sausage in a hot pan.
- Add the onions, peppers, celery, garlic, chicken, sausage, diced tomatoes, Cajun seasoning, dried oregano, dried basil, salt, pepper, tomato sauce, and chicken stock into a crockpot or slow cooker and stir them together.
- Cover and either cook on low for 7 to 8 hours or on high for 3 to 4 hours. Add the rice 1 hour before you intend to serve the jambalaya (check for doneness after 40 minutes, adding more water or chicken stock if it is not to your liking). Add the shrimp 15 minutes before you intend to serve the jambalaya.
- Put the Jambalaya into bowls to serve and garnish with chopped parsley and red pepper flakes. Serve with hot sauce available.