Crock Pot Jambalaya Pastalaya Recipe Paula

CROCK POT SHRIMP JAMBALAYA RECIPE

Steps:

• Place all the ingredients except for the shrimp or rice in a crock pot. Stir to combine.
• Cover and cook on low for 5-6 hours or on high for 3 hours.
• Stir in the shrimp. Cover and cook on high for 30-60 minutes until the shrimp is cooked through and is pink.
• Stir in the cooked rice, serve warm and enjoy!

COLLEEN'S SLOW COOKER JAMBALAYA

Steps:

• In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
• Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

CROCK POT JAMBALAYA

Steps:

• Mix all ingredients except shrimp in slow cooker.
• Cover and cook on Low setting for 7 to 8 hours (or High setting for 3 to 4 hours), or until vegetables are tender.
• Stir in shrimp; cover and cook on Low setting about 1 hour or until shrimp are pink and firm.
• Serve with rice.

JAMBALAYA

Steps:

• In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink. Serve immediately.
• In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag.

PASTA JAMBALAYA (PASTALAYA)

Steps:

• In a cast iron pot, brown the chicken sprinkled with Creole Seasoning then remove from pot and set aside. Brown pork until most of water has left pot and starting to barely stick to pot and brown really good(about 30-40 minutes). Add sausage to the pork and cook on medium heat for about 15 minutes stirring often. Next add all vegetables and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water so don't be alarmed. When vegetables are cooked down and wilted, add water and return chicken to the pot with everything else. Next add the rest of the seasonings and return to a boil over medium high heat. Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. After water comes to a boil, break pasta in half and sprinkle into mixture. Be careful pasta does not stick and clump together. When all of the pasta has softened and absorbed most of the water, lower heat to medium low and add green onions. Stir carefully and place lid on pot for 3 minutes. After 3 minutes, lift lid and stir pot completely then replace lid. Lower heat to very, very low and cook covered for 15 more minutes. After 15 minutes, turn the heat off. DO NOT REMOVE LID!!! Let it sit for about 30 minutes. After this, lift the lid, stir the pot over, and enjoy your dish.

SLOW-COOKER JAMBALAYA

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
• Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
• Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

CROCK-POT JAMBALAYA-PASTALAYA

Steps:

• In a crock-pot add all together except, bell pepper and shrimp.
• Cook on high for 4 hours.
• Add shrimp and bell pepper and cook an additional 30 minutes.
• Serve over rice or combine with enough rice to the desired consistency. Instead of rice, prepare pasta and serve over it for Pastalaya.

BEST EVER CROCK POT JAMBALAYA

Steps:

• Place all ingredients except shrimp and rice in crock pot.
• Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until chicken is cooked through.
• During the last 30 minutes of cooking, stir in shrimp and cook covered, until shrimp are curled and opaque (and chicken is cooked as well).
• Serve mixture over hot steamed rice.

CROCK POT JAMBALAYA

Steps:

• 1. Layer chicken pieces and sausage slices in bottom of crock pot. Peel and devein shrimp; keep refrigerated until ready to add.
• 2. Combine onion, pepper, celery and garlic; layer on top of meat. NOTE: I had every intention of adding celery but I forgot. This Jambalaya was still outstanding.
• 3. Combine tomatoes, broth, wine and seasoning; pour over onion/pepper mixture.
• 4. Set crock pot on HIGH. Cook for 4 hours. Add shrimp the last 20 minutes of cooking time. (You can cook on LOW for 8 hours) NOTE: taste test before adding shrimp; add additional seasoning if desired at this point. I did not find it necessary to add anything extra, flavor was perfect for me.
• 5. To serve, place a scoop of hot rice in a bowl and spoon jambalaya over rice.