Race day! Thank goodness the rain left before the race started but it left behind cooler temps. It was downright chilly and a little windy! Brrr! But, really, perfect weather for a race.
My first 10k race since high school. No, really! Obviously, anything I did was going to be a PR. But, I was actually a little surprised to do this:
Finished 2nd in my age group!! Woot!!
Here’s a little song to get you in the mood for dinner. 🙂
I love jambalaya. Such a perfect dish! Kind of spicy (depending on your tastes) and definitely delicious. This recipe calls for the rice to cook all day which kind of makes the rice break down and gives the dish a slightly mushiet look but doesn’t affect the taste at all. If you don’t prefer that, you can certainly add the rice with the shrimp (which I left out – still delicious). Or, cook it separately and serve the jambalaya over it; if you do this, make sure you adjust the liquid in your crockpot … unless you want jambalaya soup. It’s a free country – eat jambalaya soup if you want. Either way, eat! You’re hungry. 🙂
Crockpot Jambalaya
1 (28-ounce) can whole tomatoes, undrained
1 pound cooked andouille sausage, sliced*
2 cups boiled ham, diced
2 cups water
1 cup uncooked rice
2 onions, chopped
2 celery stalks, sliced
1/2 green bell pepper, diced
1/4 cup tomato paste
2 tablespoons olive or canola oil
1 tablespoon minced garlic
1 tablespoon freshly minced parsley
1 to 2 teaspoons hot sauce, to taste
1/2 teaspoon dried thyme
2 whole cloves
1 pound medium to large shrimp, peeled, deveined and cleaned
*or substitute 1 pound cooked smoked sausage or kielbasa
1. Place all ingredients except shrimp in crockpot. Stir well to combine. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours.
2. 30 minutes before serving, turn crockpot to HIGH. Add shrimp and continue cooking until shrimp are done. Adjust seasonings, if necessary.
3. Put it in a bowl. Om nom nom!
A Hungry Runner 