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Slow-Cooker Jambalaya

 222 Ratings
118 Comments
  • Prep Time 15 min
  • Total Time 8 hr 15 min
  • Servings 8
  • Save
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Jambalaya is a Creole dish, inspired by both French and Spanish cuisines. Served in the south (especially Louisiana!) and filled with both shrimp and andouille or smoked sausage, it packs on the flavor as a perfect dinner option year-round. This slow-cooker version only takes 15 minutes to prep, and the flavors simmer together for hours, making this recipe a must-try for any Cajun food lover.

Ingredients

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

Directions

  • 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.

Expert Tips

(Total time will vary with appliance and setting.)

Heat up this Cajun favorite by sprinkling with more red pepper sauce just before serving. If you want to use fresh parsley and thyme, add them with the shrimp so the flavor isn't lost during the long cooking.

Spicy and smoky, andouille sausage is traditionally used for this dish. If you're in a more mellow mode, leftover ham works just as well.

Spray the inside of a 1/2-cup measuring cup with cooking spray. For each serving press the hot rice into the cup. Place the cup upside down in the bottom of a bowl, and unmold the rice. Spoon the jambalaya around the mound of rice. Serve with warm crusty French bread.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
265
Calories from Fat
100
% Daily Value
Total Fat
11 g
Saturated Fat
4 g
Cholesterol
60 mg
Sodium
710 mg
Total Carbohydrate
31 g
Dietary Fiber
2 g
Protein
12 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
24%
24%
Calcium
6%
6%
Iron
16%
16%
Exchanges:
2 Starch; 1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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