Ingredients:
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium stalks celery, chopped (1 cup)
3 cloves garlic, finely chopped
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 lb uncooked deveined peeled medium shrimp, thawed if frozen
4 cups hot cooked rice

Method:
1 Spray 3- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except shrimp and rice.

2 Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).

3 Stir in shrimp. Cover; cook about 1 hour longer or until shrimp are pink. Serve jambalaya with rice.

Notes and Tips:
If you prefer more “heat,” sprinkle additional red pepper sauce on this Cajun favorite just before serving.

jambalaya recipe