Ingredients for Easy Crock Pot Jambalaya
- Onions
- 2 celery stalks (chopped)
- Green Pepper
- Red Pepper
- Whole Tomatoes
- Tomato Paste
- Garlic Cloves
- Dried Parsley
- 1 tsp dried thyme
- 1 tbsp olive oil
- Worcestershire Sauce
- Soy Sauce
- 1 tsp cayenne pepper (or more, to taste)
- Chicken Bouillon Granules
- 1 cup long-grain white rice (instant or minute rice recommended)
- 1 lb Andouille sausage (sliced)
- 1 lb raw shrimp (peeled and deveined)
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How to Make Easy Crock Pot Jambalaya
- In your slow cooker, combine 1 tbsp olive oil, 1 large onion (chopped), 1 green bell pepper (chopped), 2 celery stalks (chopped), and 2 cloves garlic (minced).
- Add 1 lb Andouille sausage (sliced), 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 cup chicken broth, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp cayenne pepper (or more, to taste), 1/2 tsp paprika, 1/4 tsp black pepper, and 1 bay leaf.
- Stir in 1 cup long-grain white rice (instant or minute rice recommended).
- Cover and cook on low for 7-9 hours, or until the rice is cooked through.
- About 3 hours into cooking, add 1 lb raw shrimp (peeled and deveined).
- One hour before serving, stir in 1/2 cup chopped green onions. Increase the heat to high and continue cooking until shrimp is pink and cooked through (about 30 minutes).
- Remove bay leaf before serving. Garnish with fresh parsley (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
17g
Fat
31g
Carbs
9g
