What is Crock-Pot® Jambalaya?

The Crock-Pot® is the best friend of the home cook. Whether the chef spends a day in the office or at home, preparing food with Crock-Pot® releases hours of time and produces succulent meals with small cleaning. Jambalaya prepared in a slow cooker results in richly complex flavors. The great Jambalaya Crock-Pot® is easy to consist of any meat and vegetarians, although the fans of the real Jambalaya will insist on the sausage of anddouille, chicken or pork and shrimp except onion, green or red peppers and celery. These things, along with canned tomatoes, chicken broth, rice and some good spices of cajun, are cooked in the evening food that is worth rushing home.

lovers of jambalaya can thank the Spanish houses who have created their home from New Orleans. Jambalaya has its roots in paelle, a similar meal made of chicken, pork and seafood, plus a few vegetables and some rice, although True paella also requires safrna Tom, whichRa was too expensive at the time and was not in Louisiana in Louisiana. Necessity is the mother of invention, so the Spanish experiment with local fares such as duck, deer meat and crawfish. Some discovered alligator and turtle meat to make good substitutes for chicken.

Traditional Jambalaya, prepared in New Orleans, is made of towns, but Cajuns prefers a smoky version that omits tomatoes in favor of well -arranged meat. Both style works well for Crock-Pot® JAMBalaya. The trick is that many flavors intertwine for a long time. This is one Crock-Pot® meal that is best when it is ready at low settings.

While slow cookers are some time kidnapping, food like Crock-Pot® Jambalaya usually contains a relatively number of ingredients, which can mean an extended preparation time. The busy chef turns to some shortcuts to cut the preparationy kitchen. The use of frozen meat, such as chicken strips, helps the chefs get out of the door much faster. Buying frozen mixed molluscs such as shrimp, octopus and crab will shorten the time of preparation even more.

frozen mixed onions, peppers and celery also shortened a little time in the kitchen and cleaned up. Jambalaya Aficionados could protest that the only authentic Jambalaya is the one in which the spice is added at the same time, but the truth is that most of the markets are excellent mixtures of Cajun and Creole. If home chicken supplies are not available, quality canned or box supplies work in Crock-Pot® JAMBalaya.