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South of the Border Jambalaya Stew

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Submitted by: mshivers60

 

Bacon, sausage, shrimp, and beans combine with tomatoes, taco seasoning, and green chilies to create this jambalaya stew.
 

Ingredients

  • 6 slices cooked bacon, crumbled
  • 1 (1 lb.) pkg. smoked sausage, thinly sliced
  • 1 large onion, finely chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped green sweet pepper
  • 1 teaspoon minced garlic
  • 1 pkg. taco seasoning mix
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups water
  • 1 (14 1/2 oz.) can diced tomatoes
  • 1 (15 1/4 oz.) can whole kernel corn
  • 1 (4.5 oz.) can chopped green chiles
  • 1 (16 oz.) can pinto beans
  • 1 (15 1/2 oz.) can black beans, rinsed and drained
  • 3/4 lb. cooked and cleaned small shrimp
  • Garnish:
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups sour cream
  • 1/2 cup thinly sliced green onions

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Method

Stir all ingredients except shrimp together in 6-quart slow cooker. Cook on high for 2-3 hours or on low for 5-6 hours until vegetables are tender. Stir shrimp in during last fifteen minutes of cooking time. Ladle into bowls and garnish each bowl with 1/4 cup cheese, a dollop of sour cream, and a few slices of green onion.

 

Notes: This hearty stew is a crowd-pleaser. The first time I made it, I added the taco seasoning and green chilies so that it would complement the other Mexican dishes I was serving. We loved the zesty flavor combination. It's the perfect entree for a chilly winter evening or for a football game get-together.

 

Number of Servings: 8

 

Submitted by: mshivers60 ()

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