This Jambalaya recipe is a shortcut version of the Creole classic that’s made in the crockpot!
This is more of a fresh, vibrant-tasting dish. Just give it a try. It’s one of my favorite quick-prep dinners!
– andouille rope sausage – bell peppers – white onion – celery – dried thyme – cayenne pepper – butter – diced tomatoes
TOTAL PREP TIME: 2h 10m
NO. OF SERVINGS: 4
NOTE: You can make this Crockpot Jambalaya into a freezer meal by placing all of the ingredients (minus the rice and garnishes) in a gallon-sized Ziploc bag, and freeze it.
Slice the andouille sausage into 1-inch pieces and place them in the insert of a slow cooker.
Next, stem, seed, and dice the bell peppers and place them in the slow cooker followed by the remainder of the jambalaya ingredients.
Give everything a quick stir, cover and cook on HIGH for 2 hours or on LOW for 4 hours.
Remove the bay leaf, and serve over rice. Finally, top with parsley or celery leaves, and hot sauce to taste.