Makes:
8 servings
Total Time:
9 hr 20 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Other
what you need
- 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 ounces) 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
make it
1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice.
Notes
I added 2 cubed cooked chicken breasts for additional protein.
