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Slow Cooker Jambalaya

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

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( 208 Ratings)

208 Ratings

5 Stars 63%

4 Stars 25%

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Member Reviews ( 113 )

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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 113 Reviews View All

Posted 6/13/2013 11:44:54 AM REPORT ABUSE LauraS-B said:

Rating:

This was wonderful! My whole family enjoyed it.

This reply was: Helpful Inspiring

Posted 5/30/2013 9:21:09 PM REPORT ABUSE RosieTinBR said:

Rating:

A tasty dish I'm sure. But, not a jambalaya. I am bothered by the labels that many recipes are given but so very misleading. For those who don't know better, they believe this is what it says it is. It is not. Call it a stew, if you will which is what seems more appropriate.

This reply was: Helpful Inspiring

Posted 5/30/2013 7:34:26 PM REPORT ABUSE I_Fortuna said:

Rating:

I completely understand how those who are traditionalists and those who are good cooks and have cooked a long time become concerned when recipes are tweaked in a modern way. I feel the same way about Mexican cooking. Enchilada sauce traditionally has no tomatoes and relies on specific herbs and spices. I would modify this recipe to a more traditional taste and shrimp only needs to cook between 10 to 20 minutes depending on the size. Overcooked shrimp is rubbery. Watch it and cook until it just turns pink.

This reply was: Helpful Inspiring