This slow cooker version of Jambalaya is perfect for Holy Trinity Sunday. We use onion, pepper and celery for the trinity of cooking to honor the Holy Trinity.
Today is the feast day of the Holy Trinity. In Creole and Cajun cooking chefs use onions, peppers and celery known as the holy trinity to make fantastically flavorful dishes.
Jambalaya is a well known dish that uses the Trinity. This dish is very versatile. You can replace the protein in this and make it vegetarian if necessary.
So Today not only do we honor the Holy Trinity, it is also Slow Cooker Sunday. You can make this flavorful meal in your slow cooker. It really is set it and forget it good!
JAMBALAYA
INGREDIENTS:
1 large onion
1 medium bell pepper
2 celery stalks
3 tablespoons minced garlic
1 can 28 oz diced tomatoes
2 tablespoons Cajun seasonings
1 can pinto beans rinsed and drained
2 cups andouille sausage chopped
3 pounds shrimp
4 cups hot cooked rice
DIRECTIONS:
In a large slow cooker combine onion, pepper, celery, garlic, tomatoes, seasoning, beans and sausage. Cook on low settings for 7-8 hours or on high 3-4 hours.
Add shrimp and set slow cooker to low. Allow to cook for 1 hour. Shrimp should be pink.
Serve Jambalaya over rice.
Peace be with you,
Veronica
