Crockpot Jambalaya Recipe
My oldest crockpot recipe, Slow Cooker Jambalaya, is perfect for busy days...and busy moms.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Servings: 8 +
- 1 pound cooked ham, cut into bite-size pieces
- 1 large onion, chopped
- 1 large bell pepper, seeded and chopped (any color)
- 1 1/2 cups chopped celery
- 4 cloves garlic, minced
- 28 ounces diced tomatoes
- 5 cups chicken broth
- 2 tablespoons olive oil
- 1/4 cup chopped parsley
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoon salt
- 3/4 teaspoon ground pepper
- 1/4 - 1/2 teaspoon cayenne pepper
- 1 1/2 pounds raw shrimp
- 2 cups long grain rice
Place all ingredients in the slow cooker, excluding the shrimp and rice. Stir well, the set the slow cooker on low for 6-7 hours, or high for 2-3 hours.
About 45 minutes before ready to serve, stir in the shrimp and rice. Make sure the rice is completely covered. Then turn the slow cooker on high and cook another 30-40 minutes, until the rice is tender.
Serving: 1serving | Calories: 411kcal | Carbohydrates: 45g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 256mg | Sodium: 2319mg | Potassium: 707mg | Fiber: 3g | Sugar: 4g | Vitamin A: 945IU | Vitamin C: 61.3mg | Calcium: 199mg | Iron: 4.3mg