Slow Cooker Seafood Chorizo Jambalaya Recipe2018-03-24
- Yield : 8 serving plates
- Servings : 8
- Prep Time : 10m
- Cook Time : 5:00 h
- Ready In : 5:10 h
Slow cooker seafood chorizo jambalaya recipe. Very delicious vegetable broth based seafood recipe with shrimp, clams, red beans and chorizo cooked in a slow cooker. Serve it with crusty Italian bread slices served with olive oil. Use 5-½-quart slow cooker to prepare this seafood recipe.
If you like to cook seafood in a slow cooker, you may also like to prepare Hearty Fish Chowder:
Slow Cooker Hearty Fish Chowder Recipe
This yummy chowder is thick and chunky. If you prefer halibut or haddock, substitute for the cod.
Makes 6 servings
Ingredients: 2 medium potatoes, peeled and chopped, 1 cup (250 ml) chopped yellow onions, 1 can 10¾ oz (325 ml) condensed cream of celery soup, 10 oz (300 g) package frozen whole kernel corn, thawed, 10 oz (300 g) package frozen baby lima beans, thawed, 1½ cups (375 ml) low-fat chicken broth, 1/2 cup (125 ml) dry white wine, 2 cloves garlic, peeled and chopped, 1 teaspoon lemon-pepper seasoning, 1 pound (480 g) cod or other whitefish fillets, 14½ oz (435 ml) can stewed tomatoes, undrained, 1/2 cup (125 ml) nonfat dry milk powder
Instructions: In 3½-4½-quart (3½-4½ L) slow cooker, combine chopped potatoes, onions, cream of celery soup, kernel corn, lima beans, chicken broth, dry white wine, garlic, and lemon-pepper seasoning. Mix well.
Cover slow cooker and cook on low-heat setting for 6-7 hours. Open the lid, place fish on the mixture in cooker. Increase heat to high, then cover slow cooker and cook for further 1 hour.
Open cooker and add tomatoes with their juice and nonfat dry milk powder. Stir gently to break up the fish.
Turn off slow cooker. Transfer hearty fish chowder to soup bowls. Serve it hot with crusty bread.
Slow Cooker Seafood Chorizo Jambalaya Recipe
- 1 large yellow onion, peeled and chopped
- 2 ribs celery, sliced
- 1 grenn bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 3 cloves garlic, peeled and chopped
- 10 oz (300 g) package frozen corn kernels, thawed
- 1/2 pouns (240 g) chorizo, cubed
- 6½ oz (200 g) can chopped clams, drained
- 15½ oz (315 ml) can red kidney beans, drained
- 14½ oz (435 ml) can stewed tomatoes, undrained
- 1 cup (250 ml) vegetable broth
- 8 oz (240 ml) can tomato sauce
- 1½ teaspoons Cajun seasoning
- 1/2 teaspoon salt
- 1½ cups (375 ml) instant brown rice
- 1/2 pound (240 g) cooked, shelled and deveined shrimp, tails intact
- 3 scallions, trimmed and thinly sliced
In a slow cooker, layer onion, celery, bell peppers, garlic, corn, chorizo sausages, clams, and kidney beans.
In a large mixing bowl, combine undrained tomatoes, vegetable broth, tomato sauce, Cajun seasoning, and salt. Stir well and pour into slow cooker.
Cover slow cooker and cook on high-heat setting for 5 hours. Before last 10 minutes of cooking, stir in brown rice and shrimp.
Turn off slow cooker and opem the lid. Transfer cooked seafood jambalaya to serving platter. Sprinkle with sliced scallions and serve.
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