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) Muir Glen® organic 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

1/4

teaspoon red pepper sauce

3/4

pound uncooked peeled deveined medium shrimp, thawed if frozen

4

cups hot cooked rice

• 1 In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
• 2 Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
• 3 Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer 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.