Slow-Cooker Jambalaya

Name: Slow-Cooker Jambalaya
Prep time: 8 h 15 min
Cook time: 8 h 15 min
Total time: 8 h 15 min
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 794 grams can Muir organic diced tomatoes, undrained; 237 milliliters medium celery stalks, chopped; 946 milliliters hot cooked rice; 3 garlic cloves, finely chopped; 237 milliliters medium green bell pepper, chopped; 237 milliliters large onion, chopped; 1 Tbsp parsley flakes; 0 teaspoons pepper; 0 teaspoons red pepper sauce; 1 teaspoons salt; 340 grams uncooked peeled deveined medium shrimp, thawed if frozen; 473 milliliters chopped fully cooked smoked sausage; 1 teaspoons dried thyme leaves

Slow-Cooker Jambalayan is This recipe is typical of Creole cuisine. A mixture of thyme leaves, pepper sauce, rice, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 8 hours and 15 minutes.

Instructions

In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.

Ingredients you will need

Shrimp

Rice

Equipment you will use

Slow Cooker

Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).

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.

Ingredients you will need

Shrimp

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 manufacturers directions for layering ingredients and choosing a temperature.

Ingredients you will need

Base