Jambalaya I

This is just a touch of New Orleans cuisine, zesty and flavorful! Plus it has the ease of being made in a slow cooker.

Step: 1

In a slow cooker combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, salad oil and rice. Cover and cook on low for 8 to 10 hours.

Step: 2

One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.

Per Serving: 447 calories; protein 31.9g; carbohydrates 51.7g; fat 12.7g; cholesterol 164.8mg; sodium 1218.3mg.

The word “stew” can refer to both a food and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.