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Colleen's Slow Cooker Jambalaya
December 13, 2009

I have had this recipe on my "need to try" list for quite some time and finally got brave enough to try it. I am from Louisiana and know a good jambalaya so I was a bit skeptical. This turned out awesome though! I did a couple of things differently but not enough that it completely changed the recipe. I added the full can of chicken broth (didn't want to waste the little that was left), 1 can of tomato paste, 1 bay leaf, and instead of all the individual herbs/spices I just used 1.5 tablespoons of the Creole Seasoning Blend that is found on the site (I use it a lot already and it had all the same herbs and spices called for in this recipe). I let it all cook on high for about 3.5 hours. I added in the shrimp (uncooked, frozen) and 4 cups of cooked rice and let it cook for another 30 minutes. Perfect texture and consistency. Not soupy at all. I will be making it again!

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