• 28 oz. tomatoes, diced, with juice (do not drain!)
  • 1 large onion, chopped*
  • 1 green bell pepper, chopped*
  • 1 c. celery, chopped*
  • 1 c. chicken broth
  • 2 tsp. parsley
  • 2 tsp. cajun seasoning
  • 1/2 tsp. dried thyme
  • 2 lb. smoked sausage, links (such as andouille), sliced

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Any Jambalaya will be tasty, but I really like the Slow Cooker Sausage Jambalaya. Guess I am more of a sausage girl?

  1. Chop vegetables if you are using fresh.
  2. Place all your vegetables and seasonings in the slow cooker. Stir!
  3. Cover. Cook on Low for 8 hours or on High for 3 to 4 hours.
  4. Slice the sausage.
  5. One hour before your Jambalaya is done, add the sliced sausage for a crispier sausage.
  6. Serve over rice of your choice.

NOTE: If you have any leftovers, just put the leftover jambalaya in a freezer safe bag or container and freeze up to 3 months. Thaw leftovers overnight in the refrigerator before warming the next day.

Happy Crocking!

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Slow Cooker Sausage Jambalaya Nutrition


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