1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery ribs, chopped (1 cup)
3 garlic cloves, finely chopped
1 (28 ounce) can diced tomatoes, undrained
2 cups spicy smoked sausage, fully cooked and sliced andouille is best
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce (more or less to taste)
3/4 lb medium shrimp, peeled deveined uncooked, thawed if frozen
4 cups cooked rice
Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.
  1. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
  2. Stir in shrimp.
  3. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm.
  4. Serve jambalaya with rice.
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