Jambalaya is not very hard to make. Just that it takes a while for the slow cooking to finish.


2C brown rice, boiled about half-way
6-10 shrimp, peeled and deveined (optional)
2 andouille sausages (or vegetarian spicy sausages)
1/2 bell pepper, chopped
3 celery stalks, diced
5-6 spring onions, diced
1 medium yellow onions, chopped
2t Worcestershire sauce
1T cajun seasoning
1/2t cumin powder
1/2t coriander powder
1t garlic powder
1t onion powder
2t oregano, dried [rml_read_more]
2 bay leaves
1T tabasco sauce (or 1/2T any hot sauce and 1/2T wine vinegar)
2C chik’n broth (or veg broth)


Saute onions in a slow cooker (or a thick walled pot) till golden brown. When done, add the sausages. Saute till the sausage is brown on all sides. all the ingredients except for the shrimp. Cook it on high or in a separate pot till the broth reduces enough that the rice is just about visible at the top. Reduce to low and cook slowly for about an hour. Add the shrimp. Cook for another 5 minutes, adjust salt and black pepper to taste and serve hot.

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