This crock pot jambalaya is a nice addition to my long list of my favorite crock pot recipes. I love the way it turned out!
I have eaten jambalaya many times when dining out but this is one of those recipes that I have not made at home. That is, until today.
Crock pot meals make life pretty easy in the kitchen. How do your slow cooker meals end up? If you are not satisfied with your results, you may be making one of these crock pot mistakes.
This crock pot jambalaya is perfect for a cold winter’s night.
Jambalaya is a traditional Louisiana Creole recipe with both Spanish and French influence. It is made with meats and vegetables and served over rice.
Traditionally, the dish includes sausage, along with other meats and seafood such as shrimp.
As luck would have it, I had all of these ingredients in my freezer! I made a baked ham when my daughter was home for Christmas and froze some of the left overs.
We love both shrimp and sausages in our house, so putting this together was a breeze. I normally have to give my husband a call for at least one thing that I need but not so this time around!
This dish is a cinch to make. Seriously…the hardest part is just gathering all the ingredients and there are a few of them.
I’m drooling just thinking of combining all these in my recipe.I chose mild Italian sausages for this part of the recipe. Sweet peppers, celery, onions, canned diced tomatoes, and fresh garlic will add a savory touch, and a spicy bottled green chili sauce will add some heat.
My spices are cloves, parsley and fresh time. And those beautiful big shrimp will add the finishing touch.
Everything, except for the shrimp, gets get dumped into the slow cooker and it will cook for 4-6 hours on high, or 8 – 10 hours on low.
How easy is that? I love the simplicity of a crock pot. No matter how many ingredients your recipe requires, the actual cooking part is a breeze.
The shrimp get added about 30 minutes before it’s time to serve the dish. I also use that time to heat some bread in the oven, or make garlic toast.
After all, you will want something to soak up that wonderful sauce won’t you?
This crock pot jambalaya is FULL of flavor. It has a touch of spice from the Italian sausages and hot sauce, but it’s not over powering.
The vegetables all combine to give the dish a wonderful boost of fresh flavors. It is delicious down to the last little bite of goodness.
Spoon the jambalaya into a deep bowl so that you can add a lot of the juices, and serve it will some of your favorite toasty bread.
The fam will be asking for this again and again. I promise!
For more tasty international recipes, see my sister site Recipes Just4u.
- 1 can (14oz) diced tomatoes
- 2 mild Italian sausages. (I cook them whole and slice just before serving.)
- 1 cup of cooked ham, cut into chunks
- 1 cup of vegetable broth
- 1/2 cup of uncooked white rice
- 1 onion, chopped
- 1 stalk of celery, chopped
- 1/2 cup of colorful sweet peppers, chopped
- 2 tbsp of tomato paste
- 1 tbsp olive oil
- 2 cloves of minced garlic
- 1/2 tbsp dried parsley
- 1 tsp green hot sauce
- few sprigs of fresh thyme
- pinch of cloves
- 1/2 pound of peeled and deveined
- Place all of the ingredients except for the shrimp into a slow cooker.
- Stir well to combine.
- Cover and cook on high for 4-6 hours or on low for 8-10 hours.
- Thirty minutes before serving time, turn the slow cooker to high.
- Add the shrimp and continue cooking until the shrimp are done.
- Adjust the seasonings as needed.
- Serve in a bowl with hot crusty bread.
Amount Per Serving: Calories: 334Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 43mgSodium: 877mgCarbohydrates: 30gFiber: 2gSugar: 6gProtein: 18g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.