Jambalaya

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  • Level: Easy
  • Total: 4 hr 10 min
  • Prep: 10 min
  • Cook: 4 hr
  • Yield: 6 servings
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Ingredients

1 pound andouille sausage, sliced 1/2 inch thick

2 green bell peppers, chopped

2 stalks celery, sliced

1 bunch scallions, chopped

1 28-ounce can diced tomatoes

1 cup converted rice

1 1/2 cups low-sodium chicken broth

2 teaspoons Cajun seasoning

2 bay leaves

1/2 teaspoon dried thyme

1/8 teaspoon cayenne pepper (optional)

1 pound large shrimp, peeled and deveined

Chopped fresh parsley, for topping

Directions

  1. Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.
  2. Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.