Thursday, February 4, 2010

Slow Cooker Jambalaya


  • 1 large onion, chopped (1 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • 2 medium celery stalks, chopped (1 cup)
  • 3 garlic cloves, finely chopped
  • 1 can (28 oz) diced tomatoes, undrained
  • 2 cups chopped fully cooked smoked sausage
  • 1 tablespoon parsley flakes
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon red pepper sauce
  • 3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
  • 4 cups hot cooked rice


  1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.

  2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.

  3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

  4. Serve with Tabasco for those who need a little more fire.

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