Slow Cooker Creole Jambalaya Cooking for 2
Ingredients
- 1/2 cup chopped celery
- 2 cloves garlic, finely chopped
- 1 can (14 1/2 ounces) diced tomatoes with green pepper and onion, undrained
- 1/2 cup chopped fully cooked smoked sausage
- 1 teaspoon parsley flakes
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon pepper
- 4 drops red pepper sauce
- 6 ounces uncooked peeled deveined medium shrimp, thawed if frozen
- 1 cup hot cooked rice
Instructions
Slow-Cooker Creole Jambalaya (Cooking for 2) serves 2 original recipe by Betty Crocker.
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