Print

Easy Crockpot Jambalaya

Jambalaya is one of the best-known Cajun recipes of all, and this recipe make use of your slow cooker to make the recipe even easier. This is full-flavored, hearty, and a treat for all the family.

Ingredients

Scale
  • 28 oz (800g) can undrained diced tomatoes
  • 2 cups (300g) chopped cooked smoked sausage
  • 1 tablespoon parsley flakes
  • ½ teaspoon dried thyme leaves
  • 1 chopped large onion
  • 1 chopped green bell pepper
  • 2 chopped celery stalks
  • 3 finely chopped garlic cloves
  • ¼ teaspoon red pepper sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups (320g) hot cooked rice
  • ¾ lb (340g) raw peeled deveined medium shrimp

Instructions

  1. Put all the ingredients except the rice and shrimp in a 3½ to 6 quart crockpot.
  2. Mix well then cover and cook on low for 8 hours or high for 4 hours.
  3. Stir in the shrimp, then cover and cook on low for 1 hour or until they are pink and firm.
  4. Serve over the rice, adding some warm crusty French bread too, if liked.

Notes

Add more red pepper sauce before serving if you want, or stir in some fresh thyme and/or parsley when you add the shrimp if you like.

Andouille sausage is the type usually used in this dish because of its smoky, spicy aroma, but you can use leftover ham instead.

For attractive rice presentation, grease the inside of a ½-cup measuring cup with cooking spray. Press hot rice in there then unmold on to a warmed plate, spooning the jambalaya around the rice.