Cavena Nuda Recipes
Crock Pot Jambalaya
Submitted by Cheryl Gehrer- 2 cans (14 1/2 ounces each) stewed tomatoes, undrained
- 2 cups diced ham
- 2 medium onion, chopped
- 2 medium green bell peppers, diced
- 2 ribs celery, sliced
- 1 cup uncooked Cavena Nuda
- 2 tablespoons vegetable oil
- 3 tablespoons ketchup
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 3/4 teaspoon black pepper
- 1 pound fresh or frozen shrimp, peeled and deveined
Thoroughly mix tomatoes, ham, onions, bell pepper, celery, Cavena Nuda, oil, ketchup, garlic, thyme and black pepper. Cover and cook on LOW for 8 to 10 hours. One hour before serving, increase heat to HIGH. Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender.
