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Slow Cooker Jambalaya Recipe

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This recipe for Slow Cooker Jambalaya is from Osborn Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lg 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) diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 Tbsp parsley flakes
½ tsp dried thyme leaves
½ tsp salt
¼ tsp pepper
¼ tsp red pepper sauce
¾ lb uncooked peeled and deveined medium shrimp, thawed if frozen
4 cups hot cooked rice
Directions:
Directions:
Mix all ingredients except shrimp and rice in 3 ½ - 6 qt slow cooker. Cover 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 over rice

 

 

 

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