This Jambalaya recipe is something I stumbled upon years ago and it continues to be a family favourite. Sometimes I have found that flavours can get lost in the crockpot process, but the flavours with this recipe is incredible. I have tweaked it a few times over the years to suit dietary requirements in our family, (including removing garlic and carrots), it hasn’t lost any flavour along the way.
I hope your family enjoys this recipe as much as ours!
- 1 large onion, peeled and diced
- 2 stalks celery, diced
- 2 medium-sized red peppers
- 1 15-oz can crushed tomatoes
- c long-grain brown rice
- 1 12-oz package of sausages (turkey, hot, italian… whichever you prefer) pre-cooked (on pan or bbq) cut into 1/2-inch-thick rounds
- 1 tsp hot sauce
- 2 Tbsp fresh thyme, minced (or 2 tsp dried)
- 1 tsp sea salt
- 1/2 tsp block pepper
- 2 c water
- 3 Tbsp fresh parsley, minced
- 1 lb shrimp, peeled and deveined
- Spray crockpot with a olive oil based spray, and place onion, celery, peppers, tomatoes and sausage in the crockpot in that order.
- Add hot sauce, thyme, salt and pepper.
- Cover and cook on low for 8 to 9 hours.
- One hour before it’s finished cooking, toss in parsley and shrimp. Stir until well combined. Cook brown rice, (or cauliflower rice), separately.
Makes six servings.
Watch as I make this jambalaya plus other weekday dinners.