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Slow Cooker Sausage Jambalaya **

Slow Cooker Sausage Jambalaya

  • Cooking Time:

    8 hours
  • Servings:



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!

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Slow Cooker Sausage Jambalaya Nutrition


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9 years ago

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

9 years ago

Where is the serving amount stated ?

9 years ago

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

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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