Slow-Cooker Jambalaya

  • Prep Time 15 min
  • Total 8 hr 15 min
  • Servings 8
  • Ingredients 13

Ingredients

  • 1 large onion, chopped (1 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • 2 medium celery stalks, chopped (1 cup)
  • 3 garlic cloves, finely chopped
  • 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
  • 2 cups chopped fully cooked smoked sausage
  • 1 tablespoon parsley flakes
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper sauce
  • 3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
  • 4 cups hot cooked rice

Instructions

  • Step 
    1
    In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
  • Step 
    2
    Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
  • Step 
    3
    Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

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