This Slow Cooker Jambalaya is a great way to use less effort to make this New Orleans favorite! This recipe consists of a lot of seasonings, smoked sausages, and uncooked rice. Jambalaya is one of my favorite recipes, one-pot style. In my mind, the combination of smoked sausages with other seasonings, and rice is always a winner. Doing this in a slow cooker makes the cooking much simpler! When assembling the recipe, there are a few things to watch out for, if you follow the tips below, leaving only with a great jambalaya, which will surely please a crowd on a chilly winter day. Enjoy this casserole with your family and friends.
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Slow Cooker Jambalaya Recipe
Ingredients:
(2) large celery stalks, diced
(1) small onion, diced
(4) cloves garlic, minced
(1) green bell pepper, diced
(1) red bell pepper, diced
16 ounces smoked sausage, chopped
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tbsp smoked paprika
1/2 tsp cayenne pepper
1/2 tbsp freshly ground black pepper
2 (15 oz) canned diced tomatoes
1/2 cup fresh parsley, roughly chopped
2 cup vegetable broth
2 cups uncooked white rice
Directions:
Put all ingredients to Save the uncooked white rice into a slow cooker.
Stir it all together. Place the lid on the slow cooking pot and cook for 3-4 hours on high. At this point, the liquid should be boiling up.
Stir uncooked rice in a slow cooker, very quickly. Quickly cover with a lid and keep cooking on top for another 20 to 25 minutes until you cook the rice or consume the most of the liquid.
Serve hot with some hot sauce and freshly chopped parsley, if desired. Enjoy it.
Tip:
I used some tomato flavoring with both diced tomatoes and tomato paste. I’m using the vegetable broth. You substitute the liquid with chicken broth, but I like the deeper flavor that the vegetable broth offers.
Always check the consistency and the taste of your casserole.
Ingredients
- (2) large celery stalks, diced
- (1) small onion, diced
- (4) cloves garlic, minced
- (1) green bell pepper, diced
- (1) red bell pepper, diced
- 16 ounces smoked sausage, chopped
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tbsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tbsp freshly ground black pepper
- 2 (15 oz) canned diced tomatoes
- 1/2 cup fresh parsley, roughly chopped
- 2 cup vegetable broth
- 2 cups uncooked white rice
Instructions
Put all ingredients to Save the uncooked white rice into a slow cooker.
Stir it all together. Place the lid on the slow cooking pot and cook for 3-4 hours on high. At this point, the liquid should be boiling up.
Stir uncooked rice in a slow cooker, very quickly. Quickly cover with a lid and keep cooking on top for another 20 to 25 minutes until you cook the rice or consume the most of the liquid.
Serve hot with some hot sauce and freshly chopped parsley, if desired. Enjoy it.
Tip:
I used some tomato flavoring with both diced tomatoes and tomato paste. I'm using the vegetable broth. You substitute the liquid with chicken broth, but I like the deeper flavor that the vegetable broth offers.
Always check the consistency and the taste of your casserole.
Notes
Prep Time: 15 minutes | Cook Time: 4 hours 20 minutes | Total Time: 4 hours 35 minutes Servings: 8 servings | Calories: 361kcal.
