Crock Pot Jambalaya

A quick and tasty authentic Jambalaya. Ingredients can mixed the night before and placed in the fridge. Just pull out and plug in the next morning.

• Ready In: 8 hrs 10 mins
• Serves: 4

Ingredients

• 1  large onion, chopped (1 cup)
• 1  medium green bell pepper, chopped (1 cup)
• 2  medium celery ribs, chopped (1 cup)
• 3  garlic cloves, finely chopped
• 1 (28 ounce) can diced tomatoes, undrained
• 2  cups  spicy smoked sausage, fully cooked and sliced (andouille is best)
• 1  tablespoon parsley flakes
• 1⁄2 teaspoon dried thyme leaves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon  red pepper sauce (more or less to taste)
• 3⁄4 lb medium shrimp, peeled deveined uncooked, thawed if frozen
• 4  cups cooked rice

Directions

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.
4. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm.
5. Serve jambalaya with rice.