Skip to Content
Français
Menu

Slow Cooker Jambalaya

  • Save Recipe
  • Prep 15 min
  • Total 8 hr 15 min
  • Servings 8
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Make this Cajun/Creole dish as spicy as you like.
Created Jan 16, 2012
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1 large onion, chopped (1 cup/250 mL)
  • 1 medium green bell pepper, chopped (1 cup/250 mL)
  • 2 medium celery stalks, chopped (1 cup/250 mL)
  • 3 garlic cloves, finely chopped
  • 1 can (28 oz/796 mL) diced tomatoes, undrained
  • 2 cups (500 mL) chopped fully cooked smoked sausage
  • 1 tbsp (15 mL) parsley flakes
  • 1/2 tsp (2 mL) dried thyme leaves
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 tsp (1 mL) red pepper sauce
  • 3/4 lb (375 g) uncooked peeled deveined medium shrimp, thawed if frozen
  • 4 cups (1 L) hot cooked rice
  • New Ingredient

Steps

  •  
    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.
  •  
    4
    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 directions from the manufacturer for layering ingredients and choosing a temperature.

Expert Tips

  • Tip 1
    Special Touch: Heat up this Cajun favourite 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 flavour isn't lost during the long cooking.
  • Tip 2
    Substitution: 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.
  • Tip 3
    Serve With: 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

265 Calories, 11g Total Fat, 12g Protein, 31g Total Carbs

Nutrition Facts

Serving Size: 8 Servings
Calories
265
Total Fat
11g
Saturated Fat
4g
Cholesterol
60mg
Sodium
710mg
Total Carbs
31g
Dietary Fiber
2g
Protein
12g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved