Jambalaya

This is an easy favorite crockpot recipe of a busy cook from Algoma, Wisconsin that serves a lot of people. Perfect for tailgating especially if you need some heat! Good with your favorite crusty bread but absolutely perfect with beer bread! Wrap your crock pot up in some old towels and you are set to enjoy. Go Pack go!:) I recently made this for a camping trip to the North Shore and before heading north I precut the pepper, onion, celery, and dumped the cut veggies into a ziplock along with all the spices and then froze the zip lock mixture. I also subbed in a can of cooked wild rice and it tasted great! Make and then enjoy a long hike. Works well when reduced by half, also

• Ready In: 8 hrs 30 mins
• Serves: 12

Ingredients

• 2  lbs smoked sausage, cut into 1/4 inch pieces
• 2 -3  green peppers, chopped
• 1  red pepper, chopped
• 2  onions, chopped
• 4  stalks celery, diced
• 2 (14 1/2ounce) cans tomatoes seasoned with basil garlic & oregano
• 10  ounces tomato paste
• 2 (14 ounce) cans beef broth
• 2  tablespoons dried parsley
• 1  tablespoon dried basil leaves
• 1  teaspoon dried oregano leaves
• 1  teaspoon cayenne pepper
• 2  teaspoons Tabasco sauce (optional)
• 2  lbs  cooked shrimp, shelled
• 6  cups brown rice, cooked regular

Directions

1. Add all ingredients except shrimp and rice in 6 or 7 quart slow cooker.
2. Cover and cook on low for 8-10 hours, or on high for 3-4 hours.
3. Add shrimp and rice the last 30 minutes of cooking.