Crock Pot Jambalaya

  • Prep Time: 20 mins
  • Total Time: 9 hrs 20 mins
  • Servings: 8

    • About This Recipe

    “While I haven’t yet tried this crock pot dish, it sounds wonderful. If you try it before me, pls let me know how it is!”

    Ingredients

  • 1largeonion, chopped( about 1 cup)
  • 1mediumgreen bell pepper, chopped( about 1 cup)
  • 2mediumcelery ribs, chopped( about 1 cup)
  • 3garlic cloves, finely chopped
  • 1 (28ounce) cans diced tomatoes, undrained
  • 2cupssmoked sausage, chopped fully cooked
  • 1tablespoonparsley flakes
  • 1/2 teaspoondried thyme leaves
  • 1/2 teaspoonsalt
  • 1/4 teaspoonpepper
  • 1/4 teaspoonred pepper sauce
  • 3/4 lbmedium shrimp, uncooked peeled deveined, thawed if frozen

    • Directions

  • Mix all ingredients except shrimp in slow cooker.
  • Cover and cook on Low setting for 7 to 8 hours (or High setting for 3 to 4 hours), or until vegetables are tender.
  • Stir in shrimp; cover and cook on Low setting about 1 hour or until shrimp are pink and firm.
  • Serve with rice.

    • Reviews

  • “Lennie, had this for dinner and DH will be having the rest for lunch tomorrow.Very good taste! So easy to prepare too. We had some smoked sausage from New Orleans shipped so I put that in and it, was great with the shrimp. We dipped some french rolls in the sauce…delicious. Thanks, this is a keeper!!”

  • “I made this one yesterday, It needed a little spicing up though, I used some cayenne pepper instead of the red pepper sauce. Yummy!”

  • “This recipe will light up your life and clear your sinuses at the same time. I followed the recipe to a “T” except that I had to use salt substitute. Oh, and before I forget, I think there may be a typo in the ingredient list – it calls for 3 cloves of garlic, but I suspected that was possibly meant to read “8 cloves garlic”, so I followed my gut instinct. For the smoked sausage I used 1 cup of my homemade smoked andouille sausage and 1 cup of my favourite butcher’s own kickazz chorizo sausage. Due to nothing other than a total lack of planning on my part, I ran short on time, and so I had to do the first stage of the cooking on the High setting – the veggies were beautifully tender after only a little over 3 hours. Then I turned the heat down to Low and added the shrimp – they were done to perfection after only 45 minutes. The one and only teeny weeny weeny shortcoming, and this was 100% just the nature of crockpots in general, was that the sauce was on the runny side. To remedy this, I drained a bunch of the sauce into a small saucepan and thickened it with some filé powder (ground sassafras) and a wee smidgen of cornstarch. My only other comment on the ingredients is that, since you can obviously use any red pepper sauce you like, I used the brand new Tabasco (brand) smoked chipotle sauce which I think turned out to be a perfect compliment to the smoked meats. All in all, this is a rather superior recipe and a great no-brainer to prepare.”

  • “Wonderful dish full of good vegetables. Very colorful as well. My whole family liked it. I beleive it would have been better with Cajun/Andouille sausage, but I used Polish smoked sausage as that was the best available at the store.”

  • “This is a very good recipe. My family always knows what to say when they love something. They all say Big 5 Stars. Mark says 5 star plus 4 and still counting. This is a must save. It has a home right here at my house. I did add Red Pepper Flakes to spice it up. Wonderful Meal for us.Thank You”

  • “This recipe was delicious. It took almost no time to put it together in the morning. I froze the leftovers in individual servings, and just microwaved the singles over the next few weeks. I plan to make it again.”

  • “Made this for Super Bowl Sunday in honor of my home state of Louisiana and the New Orleans Saints. Based on Mille’s review, I did add gumbo file powder to thicken and also doubled the garlic. Since I had it on hand, I used 1 pound of frozen (31/40 count) uncooked shrimp, thawed, which made for a really easy dish to put together and it was oh so tasty and gone in no time!”

  • “Fantastic recipe.Ran out of time and made it on the stove the first time, and liked it much better.Added 1/2 chicken breast chopped up both times, and really liked it.”

  • “I am making this tonight for the third time. The first two times were awesome, but today, I used 4 leftover charcoal grilled smoked sausages, and one brat, and it’s the best yet! I love this recipe most of all though, because it’s so cheap to make, especially when you use leftovers! Thanks for the recipe!”

  • “Fabulous jambalaya recipe, Lennie! I got kind of a late start on it, so I grabbed a big pot and made it on the stovetop, but that didn’t matter at all. This was delicious. The family gave a definate thumbs up and said I should have doubled! Thanks for a winner! :)”

  • “I have tried other recipes for this but this one is the best so far.I used Hillshire smoked sausage in it and it really added to the taste.I have made it more than once.Thanks”

  • “Made this for dinner today. It was OK but we all felt it needed more spice. It was a bit runny so I thickened it with some cornstarch.”

  • “I made this for my family and we loved it.It smells so nice while cooking and everything blended wonderfully.I did add some rice to mine 2 hours before it was done.We like our jambalaya with rice cooked in and this did the trick.Thank you for sharing with us.DD1 couldn’t quite eating it when she would come over.That’s what I’m looking for in a recipe.”

  • “This was really good, could also must make it with sausage and no shrimp. Will make again!”

  • “A definite keeper! As a novice Jambalaya cook, I was surprised at how easy this recipe was to make–very tasty also. We served it over barley — yum. We think it only needs 5-6 hours on low in our crock pot.Thank you for sharing.”

  • “The family does not like this.”

  • “served for superbowl…got compliments all around…super easy to throw together…tfs”

  • “I have never had Jambalaya before, but according to my husband, this recipe was perfect!Will definitely make this recipe again.”

    •