Crockpot Jambalaya on the Bayou

So we had a bit of dinner party for Mardi Gras. It started out as a quiet dinner, but then with Hurricanes got louder, and funnier, and the next thing we know, it was 2 AM. Yup... I was worthless the next day. But I learned one important thing, what you serve at a dinner party doesn't matter as much as the fun friends you invite. I have a passion for good food so here is my Jambalaya recipe adapted from Emeril! This recipe feeds 8 hungry friends. 

What you need: 

2 chopped Spanish onions large
2 chopped green peppers
4 chopped celery stocks
6 minced garlic cloves
1 large can of chopped tomatoes with juice
6 cups of chicken stock
3 bay leaves
2 Tablespoons of Cajun Seasoning (I use Slap ya Mama)
1 Tablespoon of Worcester Sauce
1 Tablespoon of Crystal Hot Sauce
1 Tablespoon of Balsamic Vinegar
salt 
pepper 
8 links of Andouille Sausage, smoked 
1 chicken shredded, cooked 
1 pound of cleaned, deveined shrimp, raw

For serving: 
6 cups of cooked rice on the side 
Chopped fresh parsley
Crystal Hot Sauce
Hurricanes
King Cake 
Hilarious Friends
Great music

What you do: 

1. Wash and chop all of your produce (onions, peppers, celery, garlic) and chuck it in a crock pot set on high if you 4 hours or low if you eight. 
2. Add all of your juices (tomatoes and chicken stock)
3. Now tip in your seasoning (Cajun, Worcester, crystal, vinegar, salt, pepper)
4. Cover it loosely with foil and let it cook. 
5. 30 minutes before serving tip in the meats (sausage, chicken) 
6. 10 minutes before serving add the shrimpeys (RAW)
7. Serve it up... 

Enjoy with great friends, great music, plenty of Hurricanes and have a ball. Lots of love, many blessings, and Laissez les bons temps rouler!