Cheesy Jambalaya Recipe
With Mardi Gras right around the corner I was inspired to cook up of my favorite Cajun dishes, jambalaya, but with a twist. I wondered… what would happen if I added another favorite, Tillamook Medium Cheddar Cheese, to the mix? The answer, delicious! Combining the traditional flavors of the jambalaya with the gooey, cheesy texture made me love this dish more than ever. Enjoy!
- 1 lb. Andouille sausage
- 1 large green bell pepper, chopped
- 1 large onion, chopped
- 1 can diced tomatoes (28oz.) w/ juice
- 1 cup celery, chopped
- 1 cup chicken broth
- 3 teaspoons oregano
- 3 teaspoons parsley
- 2 teaspoons cayenne pepper
- 4 teaspoons Cajun seasoning
- 1 lb. large white shrimp
- 2 cups long grain rice, cooked
- 1 cup Tillamook Medium Cheddar Cheese, shredded
In the slow cooker add the sausage, bell pepper, onion, diced tomatoes, celery, chicken broth, oregano, parsley, cayenne pepper and Cajun seasoning. Cook on low for 7-8 hours (stirring occasionally). 30 minutes before serving, add the shrimp and cooked rice. Add shredded Tillamook Cheese until you reach desired cheesiness. Then eat!