Ingredients

1 large onion, chopped (1 cup)

1 med green bell pepper, chopped (1 cup)

2 med stalks celery, chopped (1 cup)

1 can (28 oz) diced tomatoes, undrained

2 cups chopped fully cooked smoked sausage

1 tablespoon parsley flakes

1/2 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon red pepper sauce

3/4 pound uncooked, peeled, deveined medium shrimp, thawed if frozen

4 cups hot cooked rice, for serving

Optional ingredient substitution: Andouille sausage is traditional for making jambalaya or smoked turkey sausage may be used. Ham may also be used instead of sausage.

Preparation

  1. Mix all ingredients except shrimp and rice in 3 1/2 to 6 quart slow cooker
  2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender
  3. Strip in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm.
  4. Serve jambalaya with rice.