Slow Cooker Jambalaya
Ingredients
- 1 large onion, chopped (1 C.)
- 1 medium green bell pepper, chopped (1 C.)
- 2 medium celery stalks, chopped (1 C.)
- 3 garlic cloves, finely chopped
- 1 can (28 oz.) Progresso® diced tomatoes, undrained
- 2 C. chopped fully cooked smoked sausage
- 1 Tbs. parsley flakes
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. red pepper sauce
- 3/4 lb. uncooked peeled deveined medium shrimp, thawed if frozen
- 4 C. hot cooked rice
Directions
Mix all ingredients except shrimp and rice in 3 1/2- to 6-qt. slow cooker. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender. 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. (Total time will vary with appliance and setting.)
