Shrimp Jambayala

Please forgive me. I just realized that I never posted about our shrimp jambayala from last month. I don't know how it slipped my mind....but it did. As did getting a picture of it when we sat down for dinner. Oops. But here's a picture of how it is supposed to look, according to my cook book. And it did look sorta like this, just not as thick. But boy, oh boy was it yummy. It could use a little more spiciness for our liking, but man, we ate that stuff up! And it was easy, so even better.

Sorry for the glare. Flash+cookbook= glare. 

SHRIMP JAMBAYALA

1 can diced tomatoes, undrained ( 28 oz)
1 medium onion, chopped
1 medium red bell pepper, chopped
1 rib celery, chopped (about 1/2 cup)
2 tablespoons minced garlic
2 teaspoons dried parsley flakes
2 teaspoons dried oregano
1 teaspoon hot pepper sauce
1/2 teaspoon dried thyme
2 pounds cooked large shrimp
2 cups uncooked instant rice (we used 1 bag of rice from Boil-in-a-Bag...or whatever it's called)

Combine tomatoes with juice, onion, bell pepper, celery, garlic, parsley, oregano, hot sauce, and thyme in crock pot.  Cover and cook on LOW for 8 hours or HIGH for 4 hours.

Stir in shrimp. Cover and cook on LOW for 20 minutes.

Meanwhile, prepare rice. It suggests to substitute 2 cups of chicken broth for water...but we just made the rice with water like usual.

Serve jambalaya over rice and enjoy!!


See, easy. I love easy dinners. And that makes THREE new recipes last month, not two..and we still have 2 dinners ready to go in the freezer from my mighty mouse day.

 Oh, and by the way....anyone know exactly what "rib celery" is????? We used regular ole celery...it was tasty. Couldn't find "rib" celery in the produce aisle. Never heard of "rib" celery...anyone else???