Shortcut Crockpot Sausage Jambalaya Recipe

Shortcut Crockpot Sausage Jambalaya Recipe

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 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings people

Calories 793kcal

Author Jillian - a Food, Folks and Fun original!

Ingredients

FOR THE JAMBALAYA:

14 ozs smoked andouille rope sausage I like either Johnsonville or Hillshire Farm
2 large bell peppers red, orange, green, and/or yellow
1 small white onion chopped
1 cup chopped celery about 2 stalks
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon cracked black pepper
¼ teaspoon dried thyme
pinch cayenne pepper
1 bay leaf
1 Tablespoon butter
2 10 oz cans diced tomatoes with green chiles I use Rotel
15 oz can red kidney beans rinsed and drained

FOR SERVING:

Chopped fresh parsley for garnish optional
Chopped celery leaves for garnish optional
1 ½ cups short grain rice or brown rice cooked as per package instructions for serving
hot sauce for serving optional

US Customary - Metric

Instructions

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).

Nutrition