Slow Cooker Jambalaya

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

Slow Cooker Jambalaya

ProgressoRecipe by Progresso

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15 minutes

8 hours 15 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 265
  • 11g
    (Saturated Fat 4g)
  • 60mg
  • 710mg
  • 31g
    (Dietary Fiber 2g)
  • 12g
  • Percent Daily Value*
  • 8%
  • 24%
  • 6%
  • 16%
  • Exchanges
  • 1
  • 2

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

Tips & Techniques

  • footnote

    (Total time will vary with appliance and setting.)

  • Special Touch

    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.

  • 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.

  • 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.

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

Directions

  1. 1In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
  2. 2Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
  3. 3Stir 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.

Categories: Course, Main Dishes, Pork, Seafood, Soups & Stews, Side Dishes, Rice & Grains, Cuisine, Soul Food, Healthy, Ingredient, Pork

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