new icn messageflickr-free-ic3d pan white
Slow Cooker Jambalaya Recipe | by Betty Crocker Recipes
Back to group

Slow Cooker Jambalaya Recipe



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 can (28 oz) 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




Total Time: 3 hours 40 min


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 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.


3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. 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 manufacturer’s directions for layering ingredients and choosing a temperature.


(Total time will vary with appliance and setting.)

11 faves
Taken on October 11, 2006