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    You are in: Home / Recipes / Crock Pot Jambalaya Recipe
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    Crock Pot Jambalaya

    Crock Pot Jambalaya. Photo by Little_Sister

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    Total Time:

    Prep Time:

    Cook Time:

    9 hrs 20 mins

    20 mins

    9 hrs

    Lennie's Note:

    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!

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    Units: US | Metric


    1. 1
      Mix all ingredients except shrimp in slow cooker.
    2. 2
      Cover and cook on Low setting for 7 to 8 hours (or High setting for 3 to 4 hours), or until vegetables are tender.
    3. 3
      Stir in shrimp; cover and cook on Low setting about 1 hour or until shrimp are pink and firm.
    4. 4
      Serve with rice.

    Ratings & Reviews:

    • on April 12, 2002


      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!!

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    • on January 13, 2002


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

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    • on February 24, 2003


      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.

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    Read All Reviews (54)


    Nutritional Facts for Crock Pot Jambalaya

    Serving Size: 1 (187 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 62.7
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.1 g
    Cholesterol 53.7 mg
    Sodium 405.8 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 2.0 g
    Sugars 3.9 g
    Protein 7.2 g

    The following items or measurements are not included:

    smoked sausage

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