Happy Friday everyone! We made it through another week! As one holiday just finished and others are quickly approaching, you may not have a ton of time to spend in the kitchen. The solution.........throw everything in a crockpot so it will be ready when you are! This recipe was so flavorful and filling plus, it's gluten free for those of you with certain dietary needs or that follow a gluten free diet. There are quite a few members of my family that require a gluten free diet, so I decided to dabble a bit. I must admit, I'm pretty ignorant when it comes to diets and their requirements (or what you aren't supposed to have for that matter), though I'm trying to expand and learn more not only for me, but for those that will use it! Now while I don't follow a gluten free diet myself, I would eat this recipe over and over! You can omit the shrimp if you want, try other meats besides sausage, or leave both out all together. Also, spice it up a little more if you prefer your jambalaya spicy! Gluten free or not, you won't want to pass up on this recipe! Enjoy!
Crockpot Jambalaya
Ingredients
1 large onion, chopped
1 medium green bell pepper, chopped
2 celery ribs, chopped
8 ounces smoked sausage, sliced
28 ounce can diced tomatoes in juice, not drained
2/3 cup gluten-free chicken broth
6 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
2 teaspoons dried parsley
1 cup uncooked Minute brown rice or quinoa
1 pound shrimp, peeled, deveined raw or cooked medium-sized or larger
Mix all ingredients EXCEPT the last three, shrimp, parsley, and rice, in a 3½-qt or larger crockpot. Cover and cook on low 6 to 8 hours, or until vegetables are tender. The mixture will still look a bit soupy, but the rice will thicken it up in the next step.
Stir in rice. Cover and cook 15 minutes more or until done. Stir in the parsley and shrimp (uncooked shrimp will cook in about 5 minutes).
2 celery ribs, chopped
8 ounces smoked sausage, sliced
28 ounce can diced tomatoes in juice, not drained
2/3 cup gluten-free chicken broth
6 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
2 teaspoons dried parsley
1 cup uncooked Minute brown rice or quinoa
1 pound shrimp, peeled, deveined raw or cooked medium-sized or larger
Mix all ingredients EXCEPT the last three, shrimp, parsley, and rice, in a 3½-qt or larger crockpot. Cover and cook on low 6 to 8 hours, or until vegetables are tender. The mixture will still look a bit soupy, but the rice will thicken it up in the next step.
Stir in rice. Cover and cook 15 minutes more or until done. Stir in the parsley and shrimp (uncooked shrimp will cook in about 5 minutes).
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