Slow Cooker Sausage and Shrimp Jambalaya

Slow Cooker Sausage and Shrimp Jambalaya

Miz Helen's Kitchen

Ingredients

Serves 8 to 10

1-1/2 pounds Smoked Kielbasa Sausage, sliced

1 large onion, chopped

2 cups celery, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

2 teaspoons salt

1 teaspoon pepper

1/8 teaspoon cayenne

1/8 teaspoon Tabasco Sauce

1 tablespoon Worcestershire Sauce

2 cups water

1 (15 ounce) can diced tomatoes with juice

1 cup tomato sauce

1/4 cup tomato paste

1 (15 ounce) can diced tomatoes with juice

12 to 14 large shrimp

4 cups cooked rice

Garnish- Fresh Thyme

Directions

In a hot heavy skillet sear the sausage and then add the chopped vegetables.

Add the, dried oregano, dried thyme, salt, pepper, cayenne, Tabasco, and Worcestershire. Mix well and cook for one more minute.

Remove the seasoned sausage mixture to the pre-heated slow cooker.

Pour the 2 cups water into the skillet and de glaze the skillet then pour the water deglaze into the slow cooker with the seasoned sausage mixture.

Add tomato sauce, tomato paste and diced tomatoes with juice.

Mix all the ingredients well.

Place the lid on the slow cooker and cook for 4 hours on high or 8 hours on low.

At the last 20 minutes of the cooking time remove the lid to the slow cooker and add the shrimp, stir well.

Place the lid back on the cooker and cook for 20 minutes.

Stir well and place the temperature on keep warm until ready to serve.

Serve with cooked rice and garnish with fresh thyme leaves.

Enjoy!