Easy Shrimp and Andouille Crockpot Jambalaya

Crockpot Jambalaya

Football’s back! That means it’s time to stock up on wings, pizza, assorted dips for assorted chips and beer! I love football food about as much as I love watching the Lions play on Sunday. Yes, they still have loyal, die-hard fans! Living away from Michigan, we used to drop $50-$60 bucks each weekend at the bar, until we got NFL Ticket and could watch the game from the comfort of home. (I’ve been assured by higher powers that the, gulp, $300-something dollars is a better deal, so I went with it.) Now that we don’t have a menu of bar food to choose from each week, we have to supply the grub on our own. My husband and I love cajun cooking and this crockpot Jambalaya is a no-brainer. Throw it together in the morning and it should be ready in time for kickoff!

Dinner Under $20

The best part is, you can feed a living room full of hungry football fans for about $20 dollars. No joke! I have the proof on my receipt. I only bought the ingredients needed for this recipe at the store, and as you can see I came in one penny under $20 bucks. I already had the instant rice and spices at home, so if you tack that on, your bill will probably be somewhere in the ballpark of $20-$25 dollars. Of course, I always shop the sales and the off-brands so that helps!

The Holy Trinity: Celery, Onion and Green Pepper

SO HERE’S THE PLAY-BY-PLAY:
Start by chopping up your cajun “trinity:” green pepper, onion, and celery.

Shrimp and Andouille... mmmm!

Toss them in your crockpot and add your tomato paste, tomatoes, sausage and spices!
You gotta have the Andouille sausage, it really makes the dish (and my husband would probably tackle me if I didn’t put it in!). Remember to save your shrimp for the last 10 minutes so it doesn’t shrivel up!

Have fun this season… and GO LIONS!

INGREDIENTS
Serves 4-6
1 Green Pepper Chopped
1 Onion Chopped
4 Stalks of Celery Chopped
1 6 oz can of Tomato Paste
2 14 oz cans of Diced Tomatoes
1 14 oz can of Chicken Broth
3 Andouille Sausages Sliced
1/2 pound of Cooked Shrimp (tails removed)
2 teaspoons of Cajun Seasoning
1 teaspoon dried Oregano
1 teaspoon dried Basil
1 teaspoon dried Thyme
1-2 teaspoons of Frank’s hot sauce (to taste)
1- 1 1/2 cups of Minute Rice

PREP
1. Chop your celery, onion, and pepper and put in crock pot.
2. Stir in tomato paste, chicken broth, and spices.
3. Add diced tomatoes to your crockpot.
4. Chop your sausage into round slices and add to the pot.
5. Cover and let simmer for 4 hours on high, or 8 hours on lowest setting depending on when you need your Jambalaya to be done.
6. In the last 10-15 minutes, add the minute rice to the pot.
7. in the last 5 minutes add shrimp to the pot and stir to combine.
8. Unplug and let the pot cool for 5 minutes because that sucker will be steaming!
9. Scoop out and Enjoy!

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Easy Shrimp and Andouille Crockpot Jambalaya

Crockpot Jambalaya

Football’s back! That means it’s time to stock up on wings, pizza, assorted dips for assorted chips and beer! I love football food about as much as I love watching the Lions play on Sunday. Yes, they still have loyal, die-hard fans! Living away from Michigan, we used to drop $50-$60 bucks each weekend at the bar, until we got NFL Ticket and could watch the game from the comfort of home. (I’ve been assured by higher powers that the, gulp, $300-something dollars is a better deal, so I went with it.) Now that we don’t have a menu of bar food to choose from each week, we have to supply the grub on our own. My husband and I love cajun cooking and this crockpot Jambalaya is a no-brainer. Throw it together in the morning and it should be ready in time for kickoff!

Dinner Under $20

The best part is, you can feed a living room full of hungry football fans for about $20 dollars. No joke! I have the proof on my receipt. I only bought the ingredients needed for this recipe at the store, and as you can see I came in one penny under $20 bucks. I already had the instant rice and spices at home, so if you tack that on, your bill will probably be somewhere in the ballpark of $20-$25 dollars. Of course, I always shop the sales and the off-brands so that helps!

The Holy Trinity: Celery, Onion and Green Pepper

SO HERE’S THE PLAY-BY-PLAY:
Start by chopping up your cajun “trinity:” green pepper, onion, and celery.

Shrimp and Andouille... mmmm!

Toss them in your crockpot and add your tomato paste, tomatoes, sausage and spices!
You gotta have the Andouille sausage, it really makes the dish (and my husband would probably tackle me if I didn’t put it in!). Remember to save your shrimp for the last 10 minutes so it doesn’t shrivel up!

Have fun this season… and GO LIONS!

INGREDIENTS
Serves 4-6
1 Green Pepper Chopped
1 Onion Chopped
4 Stalks of Celery Chopped
1 6 oz can of Tomato Paste
2 14 oz cans of Diced Tomatoes
1 14 oz can of Chicken Broth
3 Andouille Sausages Sliced
1/2 pound of Cooked Shrimp (tails removed)
2 teaspoons of Cajun Seasoning
1 teaspoon dried Oregano
1 teaspoon dried Basil
1 teaspoon dried Thyme
1-2 teaspoons of Frank’s hot sauce (to taste)
1- 1 1/2 cups of Minute Rice

PREP
1. Chop your celery, onion, and pepper and put in crock pot.
2. Stir in tomato paste, chicken broth, and spices.
3. Add diced tomatoes to your crockpot.
4. Chop your sausage into round slices and add to the pot.
5. Cover and let simmer for 4 hours on high, or 8 hours on lowest setting depending on when you need your Jambalaya to be done.
6. In the last 10-15 minutes, add the minute rice to the pot.
7. in the last 5 minutes add shrimp to the pot and stir to combine.
8. Unplug and let the pot cool for 5 minutes because that sucker will be steaming!
9. Scoop out and Enjoy!

Leave a Reply

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