Jambalaya Recipe

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Linda Robbins May


My son really likes this, but peppers it hotter, so I add additional cayenne and Cajun pepper. Also, I make this and let him and his wife reheat later in the week. He add the shrimp when he re heats or not at all.

☆☆☆☆☆ 0 votes
20 Min
4 Hr 30 Min
Slow Cooker Crock Pot


1 pound andouille sausage, sliced 1/2 in. thick
2 green peppers chopped
2 celery stalked, sliced
1 bunch of scallions, chopped
1 can diced tomatoes (rotel)
1 cup converted rice
11/2 cup chicken broth
2 teaspoon cajun seasoning
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined

How to Make Jambalaya


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

Printable Recipe Card

About Jambalaya

Course/Dish: Other Main Dishes
Main Ingredient: Pork
Regional Style: Cajun/Creole