Cooking Time:8 hours
Ingredients28 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?
- Chop vegetables if you are using fresh.
- Place all your vegetables and seasonings in the slow cooker. Stir!
- Cover. Cook on Low for 8 hours or on High for 3 to 4 hours.
- Slice the sausage.
- One hour before your Jambalaya is done, add the sliced sausage for a crispier sausage.
- 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.
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Hi! I was planning to make it this week. How much rice dies the recipe call for?
I usually make enough to serve 8, since this recipe serves 6-8! Happy Crocking! 🙂
Where is the serving amount stated ?
You’ll find the serving size on the upper right hand side of each page. But Happy to share this recipe serve 6-8! Happy Crocking! 🙂
This looks awesome! It’s on my menu for this week. 😀
Can I add the sausage at the beginning?
Truly your preference Bryan, but it will be crispier if you add it at the end, as stated. Thank you for the question, and Happy Crocking!