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!
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).