This is our last Creole / New Orleans inspired meal. I made this for our Mardi Gras party last weekend – it was super easy and makes a ton of food!
You will need:
1 package Andouille-style spicy sausage, halved lengthwise and cut into 1/2 inch slices
1 package (16 ounces) frozen pepper stir-fry mix (yellow, green, and red bell peppers with onions)
2 stalks celery, chopped into bite sized pieces
1 can (14.5 ounces) diced tomatoes with jalapenos
1 pound boneless/skinless chicken breasts cut into bite sized pieces
1 bag cut okra
2 cups water
salt, pepper, garlic & onion powder
1 package (8 ounces) Zatarain’s New Orleans style jambalaya rice mix
1 pound peeled shrimp
Place all ingredients through the salt, pepper, garlic & onion powder in a large crockpot and stir. Cover and cook on low for 6 hours.
Stir in the rice mix and shrimp, and cook on low for an additional 30 minutes or until the rice is tender.