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Jamblaya
by Linda Braga
serves: 4
 
Ingredients:
  12 1Lrg   onion
  12 2ribs   celery
  12 1med   Green pepper
  12 1med   sweet red pepper
  12 3cloves   garlic, chopped
  12 1pkg   frozen corn kernels
  12 1/2pound   chorizo
  12 1can   red kidney beans
  12 1can   stewed tomatoes
  12 1cup   veg. broth
  12 1can   tomato sauce
  12 11/2tsp   cajun seasoning
  12 1/2tsp   salt
  12 1/2pound   shrimp
  12 11/2cups   instant rice
  12 3   scallions
Directions:
  in slow cooker layer onions, celery, peppers corn, chorizo, and kidney beans.
In large bowl mix tomatoes broth tomato sauce cajun seasoning and salt. pour into slow cooker
cover and cook on high for 5 hours. For the last 10mins. of cooking stir in shrimp and rice.

Or on stove top mix all ingredients together cook and at the last minute add the shrimp and cook rice on the side.