PREP TIME: 15 mins | COOK TIME: 4 hrs 20 mins | TOTAL TIME: 4 hrs 35 mins | SERVINGS: 8 servings
I have never heard of this dish since recently. Spicy slow cooker Jambalaya is one heck of a meal. You can make this with zero effort, super simple, and come together easily! I did not think twice because I know this is going to be good! And I was right! I will be making this over and over again!
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 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 Tablespoon smoked paprika
1/2 teaspoon cayenne pepper ( or more for extra spice)
1/2 Tablespoon freshly ground black pepper
2 (15 oz) canned diced tomatoes
1/2 cup fresh parsley, roughly chopped
2 cup vegetable broth ( or chicken broth)
2 cups uncooked white rice
HOW TO MAKE SLOW COOKER JAMBALAYA
Step 1: In the slow cooker, add everything aside from the uncooked white rice. Mix well.
Step 2: Cover the slow cooker and cook for about 3 to 4 hours on high. At this point, the liquid should be boiling.
Step 3: Remove the lid and briskly stir in the uncooked rice into the slow cooker. Cover quickly and cook for 20 to 25 minutes more on high or until the rice is cooked through and has completely absorbed most of the liquid.
Step 4: If desired, garnish with parsley and some hot sauce. Serve hot. Enjoy!
NUTRITION FACTS:
Calories: 361kcal | Carbohydrates: 43g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 724mg | Potassium: 272mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1229IU | Vitamin C: 37mg | Calcium: 34mg | Iron: 2mg
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 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 Tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper ( or more for extra spice)
- 1/2 Tablespoon freshly ground black pepper
- 2 (15 oz) canned diced tomatoes
- 1/2 cup fresh parsley, roughly chopped
- 2 cup vegetable broth ( or chicken broth)
- 2 cups uncooked white rice
Instructions
Step 1: In the slow cooker, add everything aside from the uncooked white rice. Mix well.
Step 2: Cover the slow cooker and cook for about 3 to 4 hours on high. At this point, the liquid should be boiling.
Step 3: Remove the lid and briskly stir in the uncooked rice into the slow cooker. Cover quickly and cook for 20 to 25 minutes more on high or until the rice is cooked through and has completely absorbed most of the liquid.
Step 4: If desired, garnish with parsley and some hot sauce. Serve hot. Enjoy!
