Beef / Pork

Slow Cooker Jambalaya is for Dinner.

Slow Cooker Jambalaya takes 15 minutes to prepare.

Slow Cooker Jambalaya takes 540 minutes to cook.

Slow Cooker Jambalaya makes 8 servings.

The ingredients for Slow Cooker Jambalaya are:

1 large onion, chopped
1 medium green bell pepper, chopped
2 medium stalks celery, chopped
1 can (28 oz) no salt added diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage (I would have substituted smoked turkey sausage but couldn't find any. I recommend doing so if you can find it)
1 tbsp parsley flakes
1/2 tsp dried thyme leaves
1/4 tsp salt
1 diced hot pepper
3/4 lb uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice, for serving

Here is how you make Slow Cooker Jambalaya:

Mix all ingredients except shrimp and rice in a 3 1/2- to 6- quart slow cookerCover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.Stir in shrimp. cover and cook on low heat setting about 1 hour or until shrimp are pink and firm.Serve jambalaya with rice.We freeze and use these as instant 'tv dinners'.Number of Servings: 8Recipe submitted by SparkPeople user CHIIEDDY.

The nutritional information for Slow Cooker Jambalaya is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 364.0

• Total Fat: 10.6 g
• Cholesterol: 84.3 mg
• Sodium: 500.1 mg
• Total Carbs: 47.7 g
• Dietary Fiber: 2.7 g
• Protein: 18.3 g