This Jambalaya recipe is a shortcut version of the Creole classic that’s made in the crockpot! With just 5 minutes of prep you’re going to find yourself making this delicious version of Jambalaya week after week!
Course Main Course
Cuisine American
Keyword crockpot, slow cooker
Prep Time 10 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours10 minutesminutes
Servings 4people
Calories 793kcal
Author Jillian - a Food, Folks and Fun original!
Ingredients
FOR THE JAMBALAYA:
14ozssmoked andouille rope sausageI like either Johnsonville or Hillshire Farm
2large bell peppersred, orange, green, and/or yellow
1smallwhite onionchopped
1cupchopped celeryabout 2 stalks
½teaspoonsalt
½teaspoongarlic powder
¼teaspooncracked black pepper
¼teaspoondried thyme
pinchcayenne pepper
1bay leaf
1Tablespoonbutter
210 oz cansdiced tomatoes with green chiles I use Rotel
15oz canred kidney beansrinsed and drained
FOR SERVING:
Chopped fresh parsley for garnishoptional
Chopped celery leaves for garnishoptional
1 ½cupsshort grain rice or brown ricecooked as per package instructions for serving
Slice the andouille sausage into 1-inch pieces and place them in the insert of a slow cooker (the slow cooker should be able to hold at least 4 quarts).
Next, stem, seed, and dice the bell peppers and place them in the slow cooker followed by the remainder of the jambalaya ingredients (onion, celery, salt, garlic powder, pepper, thyme, cayenne, bay leaf, butter, diced tomatoes, kidney beans).
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 (brown rice is my favorite with this dish). Finally, top with parsley or celery leaves, and hot sauce to taste, (optional).