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Slow Cooker Sausage Jambalaya **

Slow Cooker Sausage Jambalaya

  • Cooking Time:

    8 hours
  • Servings:

    6-8

Ingredients

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



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

 

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Allyson
Allyson
9 years ago

Hi! I was planning to make it this week. How much rice dies the recipe call for?

Elaine
Elaine
9 years ago

Where is the serving amount stated ?

Jaime
9 years ago

This looks awesome! It’s on my menu for this week. 😀

Bryan
Bryan
8 years ago

Can I add the sausage at the beginning?

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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