• 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

Pin It


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!

For over 400 more recipes, click here to get our eBook.

Love,
Jenn

Slow Cooker Sausage Jambalaya Nutrition

 

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites