Slow Cooker Jambalaya – ★★★★✩


Since the sun sets earlier and the wind blows colder it’s time for hearty stews and soups. I had never tackled a Jambalaya before so I found this beginner friendly recipe that ended up being amazing. I would do only one thing different next time and thats huge because I usually tweak a recipe a lot the second time I make it. I’ll add my suggestion during the directions section of the recipe. Perry loved this one especially because it had so many left overs which meant gourmet lunches for work haha! This recipe found at

“I rode my motorcycle to work today and froze half to death. When I walked into the apartment not only was it warm but it also smelled like Kelsey had been cooking for three days. The apartment smelled so good! It’s great because the jambalaya tasted as good if not better then it smelled. This one has it all shrimp, sausage, and heat! “

Calories: 317   Serves: 6-10


– 1 large onion, peeled and diced

– 3 cloves of garlic, peeled and minced 

– 2 stalks of celery, diced

– 2 carrots, diced

– 2 medium red sweet red peppers, rinsed and chopped

– 1 15oz can of crushed tomatoes 

– 1 cup of long grain brown rice

– 1 12oz pkg of andouille turkey/chicken sausage, sliced into 1/2 inch pieces (we used chicken)

– 1 tsp. hot sauce

– 2 tsp. dried thyme

– 1 tsp. salt

– 1/2 tsp ground black pepper

– 2 cups of water

– 3 tbsp fresh parsley, minced

– 1 lb uncooked shrimp, peeled and deveined. 


1.) (In this specific order) Place onion, garlic, celery, carrots, peppers, tomatoes, rice and sausage in the crockpot. (My suggestion is to cook the rice separate because it gets a little mushy cooked in the crockpot for so long. Stick to the recipe the first time you make it to see what you think.)

2.) Add hot sauce, thyme, salt, peper and water.

3.) Cover and cook on low for 8-9 hours

4.) One hour before it’s due to be done add parsley and shrimp. Stir until combined adding more water if needed.

5.) Enjoy!

*Original recipe found at

**Photo is original taken by me



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