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Slow Cooker Jambalaya

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

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( 206 Ratings)

206 Ratings

5 Stars 63%

4 Stars 24%

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Member Reviews ( 110 )

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Prep Time 15 min
Total Time 8 hr 15 min
Servings 8

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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 265
Calories from Fat: 100 ),

% Daily Value

Total Fat: 11 g; 11 %
(Saturated Fat 4 g, 4 % ),
Cholesterol: 60 mg; 60 %;
Sodium: 710 mg; 710 %;
Total Carbohydrate: 31 g; 31 %
(Dietary Fiber 2 g 2 % ),
Protein: 12 g; 12 %

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 24%;
Calcium: 6%;
Iron: 16%;

Exchanges:

2 Starch; 1 High-Fat Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 110 Reviews View All

Posted 3/20/2013 10:20:27 AM REPORT ABUSE KrynSusan said:

Rating:

Made this the other night and it was delicious! Next time, I will add some creole or cajun seasoning though. Also, after I added the shrimp, they were ready after about 45 minutes, maybe a little before. I will most definitely be making this again! YUM!

This reply was: Helpful Inspiring

Posted 3/8/2013 4:25:28 AM REPORT ABUSE LaBayouCookie said:

Rating:

People in and near New Orleans make a "red"jambalaya by adding tomatoes, true cajun people do not and their jambalaya is more brown. The trinity of onion, bell pepper, and celery is A Must for it to be jambalaya. The rice is browned much as it is in fried rice, spanish rice, or a paella dish. I grew up eating jambalaya all of my life. I have never known rice to be "optional" nor have I ever known anyone use polish sausage. Jambalaya is not a soup. When you make those types of substitutions; you have a sausage, shrimp, and rice dish- tasty perhaps but not jambalaya.

This reply was: Helpful Inspiring

Posted 10/14/2012 4:37:36 PM REPORT ABUSE Katie_7 said:

Rating:

I love this recipe. I'm kind of disappointed in people rating it 1 spoon without ever making it just because they don't like what it is classified as. Anyways, I change it up just a little bit. I throw in a whole head of garlic and as much hot sauce as I can stand. No measurements. Just taste. I buy cooked shrimp and put them in just long enough to get warm. I use andouille sausage. Very good!

This reply was: Helpful Inspiring