Image via WikipediaI've been combining unusual flavors lately. Last weekend I made a Cajun meatloaf and because I bought the wrong kind of tomatoes this week, I made Mexican Jambalaya. It's the basic preparation for a Cajun Jambalaya, but using Mexican tomatoes and salsa for some kick. Instead of mellowing, this heats up the longer it sets, so watch out for that kick.
Mexican Jambalaya
Ingredients
1 lb. Andouille sausage
2-10 oz. can tomatoes with chilies (like Ro-tel)
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup onion, chopped
1/2 cup hot salsa
2 tsp. oregano
1/2 tsp. celery seed
2 bay leaves
1/2 cup chopped ham (or chicken)
1/2 tsp. thyme
salt and pepper (about 1/2 t. ea.)
1 cup chicken broth (or 1 bouillon cube dissolved in 1 cup water)
1 lb. shrimp (optional - add at last 30 minutes cooking)
2 cups cooked rice to serve on the side
Directions
Combine all ingredients in slow cooker and let cook for 6-7 hours.
Serve over rice. Good with cornbread.
Mexican Jambalaya
Ingredients
1 lb. Andouille sausage
2-10 oz. can tomatoes with chilies (like Ro-tel)
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup onion, chopped
1/2 cup hot salsa
2 tsp. oregano
1/2 tsp. celery seed
2 bay leaves
1/2 cup chopped ham (or chicken)
1/2 tsp. thyme
salt and pepper (about 1/2 t. ea.)
1 cup chicken broth (or 1 bouillon cube dissolved in 1 cup water)
1 lb. shrimp (optional - add at last 30 minutes cooking)
2 cups cooked rice to serve on the side
Directions
Combine all ingredients in slow cooker and let cook for 6-7 hours.
Serve over rice. Good with cornbread.
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