Slow Cooker Jambalaya

This slow cooker jambalaya recipe couldn’t get much easier! This batch definitely feeds a crowd!

To make this delicious slow cooker jambalaya, start by cooking up 2 pounds of your favorite sausage – we like using Cajun sausage links. After your sausage is cooked, add all of the remaining ingredients (except shrimp!) and cook on low for 5 to 6 hours. That’s it!

Sometimes I skip the ham because I just don’t have it in the house and I am too lazy to go to the store… BUT, I recommend that you don’t do that.

I found this small smoked ham from Niman Ranch at my local Harris Teeter – I love to get local but, if I can’t get local, I like finding meat suppliers who raise their animals sustainably and humanely. Yay for Niman Ranch! I didn’t need to use all of the ham so I will be adding some chopped ham to a quiche this weekend. If you can get a 1/2 inch ham steak, that’s also a great option for this Slow Cooker Jambalaya recipe.

I love to rely on my slow cooker on busy school nights. Five kids, lots of afterschool activities … Although it’s nice to sit down and enjoy a meal altogether, sometimes it is just not possible. Using my slow cooker and my rice cooker, I am all set to serve my kids as needed! And, if my husband is lucky, there’s a good chance that there will be enough left over for him when he gets home from work.

I think my kids like this jambalaya because there’s a bit of everything in it – something for everyone. Sausage, ham, shrimp … I only use a 1/2 pound of shrimp because not everyone is a fan but those who are always ask for seconds “with extra shrimp!”. If you want to serve this for friends, make some cornbread to go with it. Delicious combination!

5 from 1 vote

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Jambalaya

With just a few ingreidents and your slow cooker, your whole family will love this jamabalya recipe!

Course Dinner

Prep Time 10 minutes

Cook Time 5 hours

Total Time 5 hours 10 minutes

Servings 8 servings

Author Erin Brighton

Ingredients

• 1 thick slice of ham , cut in 1 in. pieces
• 2 lb . cajun sausage links , cooked and cut in 1 in. pieces
• 1/2 lb . shrimp , uncooked
• 2 28 oz . can tomatoes , drained and chopped
• 2 large green pepper , chopped
• 1 large onion , diced
• 3-4 cloves garlic , chopped
• salt and pepper
• 1 T . worcestershire
• 1/2 t . thyme
• 1/2 t . cayenne pepper
• 1/4 c parsley , chopped

Instructions

1. Cook sausage, cut into 1 inch pieces.
2. Combine all ingredients, except for the shrimp, in a slow cooker.
3. Cook on low for 5 to 6 hours.
4. Prepare rice.
5. When you are ready to serve, add uncooked shrimp to the last 5 to 10 minutes of your cooking.
6. Serve over rice.