Cajun and Creole Recipes

Slow Cooker Jambalaya

Make Slow Cooker Jambalaya as spicy as you like.

Slow Cooker Jambalaya

Yield: 8 servings

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 (28 ounce) can Progresso 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

Instructions

  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 for 7 to 8 hours (or on HIGH heat setting for 3 to 4 hours) or until vegetables are tender.
  3. Stir in shrimp. Cover and cook on low heat setting for about 1 hour or until shrimp are pink and firm.
  4. Serve jambalaya with rice.
  5. 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.
  6. Serve with warm crusty French bread.

Notes

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. (Total time will vary with appliance and setting.)

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.

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.

Nutrition

Per serving: Calories 265 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4g); Cholesterol 60mg; Sodium 710mg; Total Carbohydrate 31g (Dietary Fiber 2g); Protein 12g
Percent Daily Value: Vitamin A 8%; Vitamin C 24%; Calcium 6%; Iron 16%
Exchanges: 2 Starch; 1 High-Fat Meat
Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens


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