Crockpot Jambalaya

During our time in NOLA, we had the opportunity to try many different versions of Jambalaya. We were inspired to create this one. Super easy, just throw all your miscellaneous meats into a crockpot with a few other ingredients and go! Yumm! This is also a great way to use up some of that leftover Thanksgiving turkey.

 

1 lb of andoulie sausage
2 lbs of any combination of additional meat (turkey or chicken, ham, fish, or shrimp)
2 bell peppers, chopped
2 celery stalks, sliced
1 medium zucchini, sliced
1 onion, chopped
3 cloves garlic, minced
2 c crushed tomatoes
½ c dry white wine
2 c broth, any kind, depending on your meat choices
3 T fresh parsley, chopped
3 T fresh basil, shredded
1 ½ t dried oregano
Pinch red pepper flakes
2 c uncooked quinoa
4 c uncooked collard greens
Hot sauce to taste

Add all ingredients, except hot sauce, shrimp (if using) and collards to a crockpot. Simmer on low for 8 hours. Add shrimp and collards and cook until shrimp is opaque. Season with hot sauce.