This guest post comes to us from Featured Foodie Amanda Formaro.
Jambalaya is a delicious stew made up of 2-3 meats, usually sausage, shrimp and sometimes chicken, some vegetables and plenty of spices. Cooked in a chicken and tomato based broth, it’s an absolute delight! While Jambalaya is served predominantly in the South, it doesn’t matter what part of the country you live in, it still satisfies.
Jambalaya is one of those dishes that is highly adaptable. There are hard core Jambalaya connoisseurs that say it should be cooked with certain ingredients and certain spices. Regardless of what your feelings are on the matter, it’s a tasty meal that everyone can enjoy.
You can prepare Jambalaya ahead of time and prep your ingredients to be cooked later. Freeze everything and then all you’ll have to do is defrost it and add it to the slow cooker.
I made mine using the Oliso® PRO-1000 Vacuum Sealer. It’s a great way to prepare your meals ahead of time, saving you a ton of time in the kitchen.
Slow Cooker Jambalaya
- 1 large cooked smoked sausage, sliced
- 1/2 cup chopped onion
- 1/2 head chopped garlic
- 3 celery spears, chopped
- 1/2 pound sweet peppers (or 2 medium bell peppers), chopped
- 1 cup frozen corn
- 2 cups chicken broth
- 1/2 cup white wine
- 14-ounce can diced tomatoes
- 1/2 can drained and rinsed black beans
- 1 cup long grain white or brown rice
- 2 cups uncooked, peeled and de-veined frozen shrimp
1. Cook and slice the smoked sausage.
2. Chop all vegetables and mix together in large bowl.
3. Combine all of the fresh vegetables and the smoked sausage in your vacuum sealer bag. Seal according to the manufacturer’s instructions.
4. Combine the broth, wine, tomatoes and beans in a zipper freezer bag.
5. Place both bags into the freezer until you are ready to prepare.
1. Defrost both bags in the refrigerator.
2. Combine the contents of both bags in the crock of your slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours.
3. About 30 minutes before cooking has finished, add rice to the slow cooker.
4. Defrost the shrimp according to the package directions. Saute shrimp for 2-3 minutes per side in a skillet.
5. Add sauteed shrimp to the slow cooker about 10-15 minutes before cooking has finished.
What is your favorite Southern dish to prepare?