Top-Notch Slow Cooker Jambalaya Recipe


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Make this Cajun/Creole dish as spicy as you like.

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  • 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

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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.)

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