15 Slow Cooker Recipes for the Week - Page 13

Jambalaya (via Family Circle)
Makes: 8 servings
Prep: 15 minutes
Slow Cook: 5 hours on HIGH

Ingredients
1 large onion, chopped
2 ribs celery, sliced
1 green pepper, chopped
1 sweet red pepper, chopped
3 cloves garlic, chopped
1 – 10oz package frozen corn kernels, thawed
½ pound chorizo cut into ½ inch pieces
1 – 6 ½ ounce can chopped clams, drained
1 – 15 ½ ounce can red kidney beans, drained
1 cup vegetable broth
1 – 14 ½ oz can stewed tomatoes
1 – 8oz can tomato sauce
5 ½ teaspoons Cajun seasoning
½ teaspoon salt
5 ½ cups instant brown rice
½ pound small shrimp
3 scallions, thinly sliced

Directions
1. Layer onion, celery, pepper, garlic, corn, chorizo, clams and beans in slow cooker.
2. In a bowl, mix broth, tomatoes, tomato sauce, seasoning and salt, then pour into slow cooker
3. Cover and cook on HIGH for 5 hours
4. Stir in instant brown rice and shrimp during the last 10 minutes of cook time
5. Garnish with scallions and serve