Jambalaya is a popular Louisiana-origin dish of Spanish, French (especially Provençal cuisine), and West African influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often smoked meat such as andouille, along with pork or chicken and seafood, such as crawfish or shrimp. As you can see, this recipe is using my favorite, Shrimp!
- 2 cups thinly sliced celery 4 stalks
- 2 cups chopped onion 2 large
- 1 14 1/2 ounce can no-salt-added diced tomatoes undrained
- 1 14 ounce can reduced-sodium vegetable broth
- 1/2 6 ounce can no-salt-added tomato paste 1/3 cup
- 1 Homemade Salt-Free Cajun Seasoning or 1 1/2 teaspoons salt-free Cajun seasoning
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1 1/2 cups uncooked instant brown rice
- 3/4 cup chopped green red, and/or yellow sweet pepper
- 8 ounces fresh or frozen peeled and deveined cooked shrimp
- 2 tablespoons snipped fres
- In a 3 1/2- or 4-quart slow cooker, combine celery, onion, undrained tomatoes, broth, tomato paste, Homemade SaltFree Cajun Seasoning, garlic, and salt.
- Cover and cook on low-heat setting for 4 1/2 to 5 1/2 hours or on high-heat setting for 2 1/4 to 2 3/4 hours.
- If using low-heat setting, turn to high-heat setting. Stir in uncooked rice and sweet pepper. Cover and cook about 30 minutes more or until most of the liquid is absorbed and rice is tender.
- Before serving, thaw shrimp, if frozen. Stir shrimp and parsley into chicken mixture. If desired, garnish each serving with celery leaves.
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/8 - 1/4 teaspoon cayenne pepper Directions
1. In a small bowl stir together onion powder, garlic powder, white pepper, paprika, black pepper, and cayenne pepper.