Cajun Jambalaya in the slow cooker

This flavorful recipe comes from Julie Miller, Barry’s sister. We had it with Frank’s Red Hot Sauce, but Melinda’s XXX would be even better.

Serves 8. The smaller amounts allow it to fit in a slightly smaller crockpot.

2-1/2 – 3 lbs boneless pork, cut in bite-size pieces
1 T Cajun seasoning
1 T vegetable oil
1 onion, chopped
1 red bell pepper, chopped
2 stalks of celery, chopped
1 T minced garlic
2 C rice (converted or other)
28-oz can crushed tomatoes
1-1/2 t oregano
1-1/2 t basil
1/2 t thyme
4 C beef broth
14-16 oz cooked smoked sausage, sliced
1 lb large shrimp, peeled and deveined
Hot sauce to taste

Season pork with Cajun seasoning. Heat oil over high heat, add pork and onion and cook about a minute until browned.

Place pork and onion in the bottom of a large slow cooker. Top with red bell pepper, celery, and garlic. Then put in the rice, tomatoes, oregano, basil, and thyme. Pour the beef broth over it and top with sausage. There’s no need to stir this.

Cover and cook on high for 3 hours or on low for 7 hours. Then add the shrimp and cook for one hour longer. Serve with hot sauce.


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