Easy Crock Pot Jambalaya
- Ready In:
- 8hrs 15mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 2 medium onions, coarsely chopped
- 2 stalk celery, sliced
- 1 green pepper, seeded and diced
- 1 red pepper, seeded and diced
- 396.89 g can whole tomatoes
- 59.14 ml tomato paste
- 3 garlic cloves, minced
- 4.92 ml dried parsley
- 2.46 ml dried thyme
- 29.58 ml olive oil
- 2.46 ml Worcestershire sauce
- 2.46 ml soy sauce
- 0.61 ml cayenne pepper
- 14.79 ml chicken bouillon granules or 14.79 ml beef bouillon granules
- 236.59 ml rice (uncooked)
- 473.18 ml sausage, diced
- 453.59 g shrimp, shelled and cleaned (you can use fresh or frozen, but I highly recommend fresh)
directions
- Mix all ingredients but sausage and shrimp in the crockpot.
- Cover and cook on low 7-9 hours.
- About halfway though cooking, add the sausage.
- About an hour before serving, turn to high and stir in uncooked (but thawed) shrimp. Cover and cook until shrimp are pink.
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Reviews
-
We did not care for this very much. The rice became very mushy and the flavor was VERY bland for jambalaya. I would suggest using the entire green and red pepper, salt and pepper, at least a teaspoon of each. I also doctored with Tabasco sauce and Cajun seasoning to develop the depth of the flavors. Als suggested is using the 28 oz. can of whole tomatoes as it is listed on the crock pot website.