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    Jambalaya
SUBMITTED BY:  susan
Category: Fish and Seafood

   RECIPE RATING:

Read Reviews (2)
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INGREDIENTS
2 cups diced sausage
2 medium onions, coarsly chopped
2 stalks celery, sliced
1/2 green pepper seeded and diced
1/2 red pepper seeded and diced
1 28-oz can whole tomatoes
1/4 cup tomato paste
3 cloves garlic, minced
1 tsp dried parsley
1/2 tsp leaf thyme
2 whole cloves
2 Tbs salad oil
1 cup raw long-grain converted rice
1 lb fresh or frozen shrimp, shelled and cleaned

DIRECTIONS
Thoroughly mix all ingredients except shrimp in stoneware. Cover and cook on Low for 8-10 hours.One hour before serving, turn to High. Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender.


REVIEWS
  Reviewed by jambalaya cook
NO! This does not come out. You cannot cook raw rice in a slow cooker for 8 hours. The result: GUMMY, MUSHY, SOGGY rice. It came out looking like mashed potatoes with sausage and chicken pieces inside. The flavor was there, but if you want the consistency right, you may want to add cooked rice at the very end.... or, better yet, do it in your rice cooker. Google a "rice cooker" jambalaya for that recipe. Please don't try this. You will throw it all away.
  Reviewed by bzbanana
Came out very well. Make sure to use uncooked shrimp.

 
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