Slow-Cooked Jambalaya

Love this dish, and it is super easy to make!

I loved doing the crab cake on top for the jambalaya. If you don’t like crab you can add chicken and put it in for the very beginning of the cook or you can add crawfish while in season!

Also, the sausage you can choose any you like! Alligator honestly has a pretty mild flavor if you have never had it and is really good.

Recipe Below:

Servings: 4

Time cook: 4-7 hours

Ingredients

• 1 link of alligator sausage, sliced

• 4 lump crab cakes

• 1 lb of shrimp, deveined

• 3/4 cup of okra

• 1 yellow bell pepper, chopped

• 1 green bell pepper, chopped

• 1 onion, chopped

• 1 jalapeno, chopped

• 1 cup of white rice

• 1 tablespoon of Tony’s seasoning

• 2 cups of vegetable broth or seafood stock

• 1 tablespoon of oregano

• 2 bay leaves

• 1 tablespoon of garlic

• Few leaves of fresh basil, chopped

• Salt and pepper to taste

• Cilantro to garnish

• Hot sauce to garnish

Directions: In slow cooker place all ingredients except the shrimp and crab cakes. Mix all ingredients and cook on high for 3 hours, then 30 minutes for shrimp. If you want to cook on low double the time.

Cook the crab cake accordingly and place it on top. Garnish with cilantro and if you want more heat add some hot sauce, I prefer Crystal.