- 1/2 lb. hot breakfast sausage slices cooked and quartered
- 1/2 lb. cajun spiced smoked sausage sliced
- 1/2 lb. precooked shrimp frozen, tails removed
- 3 medium stalks celery coarsely sliced
- 3 medium carrots coarsely sliced
- 2 cloves garlic minced
- 15 oz. can diced tomatoes
- 8 oz. tomato sauce
- 1/2 small head of cabbage sliced and coarsely chopped
- 4 oz. jar sliced pimentos
- 1 cup Burgundy wine
- 1 1/4 tsp. paprika
- 1/8 tsp. cayenne pepper
- 3/4 tsp. coarse salt
- 1/2 tsp. oregano or Mexican oregano
- 1/2 tsp. basil
- 1/2 tsp. black pepper
- 1/4 tsp. thyme
- 1/4 tsp. cayenne pepper
- 2 cups water
- 2 Tbsp. cornstarch
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Chop the vegetables and cook and cut the meats.
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Place the prepared meat, vegetables, and all other ingredients and seasonings (except for the water and cornstarch) in a large resealable bag.
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Remove the excess air from the bag, seal, and freeze.
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Thaw.
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Dump all the ingredients from the bag into a slow cooker.
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Mix the cornstarch and water and pour over the ingredients in the Crock Pot.
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Cook on high for four hours.
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Serve warm with Louisiana hot sauce your favourite hot sauce on the side for the spice lovers.
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Thaw.
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Just simmer the soup in a large pot on the stovetop over medium high heat, stirring periodically until the vegetables have softened to your liking.
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Serve warm with hot sauce on the side.
Note: Traditionally, Jambalaya has rice in it so feel free to add rice to the recipe, but be sure to add more liquid to compensate.