Jambalaya Slow Cooker Shrimp & Sausage

By LLINDQU295

This is very easy and wonderful to come home to after a long day at work. Even after cooking for 8 hours the vegetables are crisp and tasty. I use 1 tablespoon bayou blast (emeril) instead of red pepper sauce and turkey kielbasa for the sausage. I cook my rice in a rice-cooker. My teenagers say it is the best meal that I make. What an easy & tasty dinner this is!

Ingredients

• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 4 celery ribs, chopped (I use outer stalks of celery hearts)
• 1 tablespoon garlic, minced
• 1 (28 ounce) can diced tomatoes, undrained
• 2 cups smoked sausage, chopped (fully cooked)
• 1 tablespoon parsley flakes
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper sauce
• 1 lb large shrimp, peeled and deveined (uncooked)
• 4 cups cooked rice

Details

Servings 1
Preparation time 30mins
Cooking time 510mins
Adapted from food.com

Preparation

Step 1

1 Mix all ingredients except shrimp and rice in a large slow cooker. 2 Cover and cook on low setting 7 to 8 hours (or high for 3 to 4 hours). 3 Stir in shrimp. Cover and cook on high heat about 1/2 hour or until shrimp are pink and firm. 4 Serve with rice.