153: Slow-Cooker Jambalaya

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The Meat Salesroom makes their own sausages, including andouille sausage, so I was inspired to finally make Slow-Cooker Jambalaya.

This was pretty easy to make. I cut most of the food up and put it in the crock the night before. I used frozen minced green bell peppers because the fresh ones at the store were not any good. I added the broth, the tomatoes, and the spices in the morning, and then put the crock in the slow cooker. I used my smaller slow cooker, so I didn’t actually have enough room to put all the shrimp in the crockpot. I also hadn’t thawed them completely, so I cooked it a little longer to make sure they warmed through. This was served over rice.

I don’t think I’ve ever really had jambalaya before, and some people might still say that I haven’t. This was just okay. I’ve decided that I don’t like sausage in soup, and this was definitely soupy. Generally, I think the rice is cooked in jambalaya, and the finished dish is like a paella (according to Wikipedia). This was more a soup than a rice dish.

Alex enjoyed it and happily ate our leftovers. I thought it was okay, but more like a Cajun/Creole-style soup. I won’t make this again.

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