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Chef Julie Maguire inspires us to make Shrimp Jambalaya using a crockpot. It’s a delicious meal made in just a little over an hour! This recipe is an easy and delicious meal for yourself or guests. Perfect for a Sunday football get-together. It’s also:
2 lbs. large wild caught shrimp
2 medium onions, chopped
4 ribs of celery, chopped
1 ½ Cups lean ham chopped
4 cloves garlic, chopped
2 Cups gluten free/low sodium beef stock
1 – 28 oz can tomatoes, chopped
2 TBSP fresh parsley, chopped
1 tsp dried basil
1 tsp thyme
1/2 tsp black pepper
1/3 tsp cayenne pepper (optional, if you want a kick)
4 Cups (cooked) whole grain rice
Chopped fresh parsley for garnish
Chop celery, garlic, peppers, onions, & ham
All ingredients except shrimp and rice to a crockpot.
Cook for an hour on high.
Soak, thaw, clean the shrimp.
Cook rice as directed on package.
Shrimp to the crockpot (after it has been cooking for 1 hour) and then continue to cook for 30 minutes.
Portion the rice out into bowls, add the jambalaya. Don’t forget to pour some of the juice on top, garnish with fresh parsley.
Executive Chef, Julie Maguire has been in the Food & Beverage industry for over 20 years and has an immense passion for cooking and overall wellbeing.
Look for more In the Kitchen Recipes from Chef Julie. They’re easy to make, nutritious and delicious.
When Chef Julie isn’t taking care of the nutritional needs of the Lake Norman community you can find her at home enjoying her family, out in the community supporting local farmers and artisans, practicing yoga, and earning her board certification as a Nutritionist.
