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.


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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


  1. Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6 quart slow cooker.
  2. Cover 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

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