In lieu of @TyrinFord‘s #socalbbq, I took the liberty of gathering some snacks for the sharing. Amongst said snacks was none other than my Creole Crock-Pot Jambalaya, which always seems to make a big hit at every scene. And, although the cooking (and/or preparation) was just about the same as my original Jambalaya Snack Recipe, I did make a few changes while adding a little mango flare to this batch. Here, let’s get right to it!
3 Boxes Zatarain’s Jambalaya Mix
7.5 Cups Water
6 Tbs Vegetable Oil
1.5 lb Cooked Shrimp
2 Packs Smoked TURKEY Sausage
1/2 Yellow Bell Pepper (Sliced Up)
1/2 Red Bell Pepper (Sliced Up)
1/2 Orange Bell Pepper (Sliced Up)
A Few Drops Of Tabasco
A Small Pinch Of Tony Chachere’s
A Small Pinch Of Cayenne Pepper
2 Whole Mangos (Sliced Up)
First things first, toss your (7.5 cups) of water along with the (6 tablespoons) of vegetable oil into a pot and bring to a boil. And, since we doing this here jambalaya crockpot style again, go on and get your crock pot out and set it to high so that it can heat up while you wait for the water/oil mixture to come to a boil. Once the water and oil begin to boil, add them to the crock-pot and then add all of the remaining ingredients EXCEPT for the mango slices to the crockpot and close/seal the lid for about 45 minutes to an hour prior to opening again. After the 45 minutes to a hour have gone by (all the while, your kitchen smells amazing!), open up the lid on the crockpot, stir the soon-to-be-ready jambalaya around very well and close the lid for about another 45 minutes to an hour. The rest is delicious history, people. Once the jambalaya is at the consistency that you like to consume it at, turn the crockpot down, stir in the mango slices (that have been patiently waiting to join the tasty fun) and begin to dig in. Enjoy!
{ 6 comments… read them below or add one }
Ok Scott, going through the list of food items is making my mouth water and I just got back from lunch! I am marking which recipes I am going to try, because they all look so good. Keep snacking!
PS I have this in my google reader, so I never saw the design since last time I checked. Is this a new design? Pretty sweet.
Yes mam, definitely want to go on and add this here mango jambalaya snack recipe to the must-have’s. Also, yes, new design but still in the works, couple more tweaks to be done…thanks for the feedback, glad you likey!
And, keep snacking right back atcha!!
Thanks waakeupcall!
Scott,
Thanks for sharing this. I didn’t even get a chance to taste it. Someone packed up the leftovers that you saved for me. I may have to place an order with you soon. Keep up the good work. The sugar cookies were great!
Yeh
TyrinCharlie, thanks again for having us all at the SoCal BBQ, good times indeed.Nothing’s better than getting that pop of sweet flavor in the middle of spicy heat! Love this jamangolaya!
Hey there Tangled Noodle, kumusta?
I could not have described it better, “getting that pop of sweet flavor in the middle of spicy heat!” (to note: it is not in any way spicy like my Mango Habanero Chicken Wings or my Tequila Lime Pulled Pork Loin – just more of a cajun spice heat, bold yet gentle
).
Thank you very much (once again).
PS – I am looking to do a home-made jambalaya mix soon. All organic and what have you. Wonder what other fruits, veggies, et al might be good. Hrmmmmm.