Slow Cooker Jambalya

I have never made jambalaya before, and will make this one many more times.  The flavors were amazing, and that was even without the ground red pepper!  When I reheated it for lunch the next day, I couldn’t get it in my mouth fast enough!


1 lb lean turkey sausage, cut into 1-inch pieces
2 bell peppers, coarsely chopped
2 yellow onions, coarsely chopped
1 (14 1/2 oz) can diced tomatoes
1 cup sliced celery
2 lbs boneless, skinless chicken thighs
1 pkg McCormick Slow Cookers Savory Pot Roast Seasoning Mix
1 cup water
1/4 tsp ground red pepper (optional)
1/2 lb large peeled and deveined shrimp
1 1/2 cups instant rice


Place sausage, bell peppers, onions, tomatoes, and celery in slow cooker.  Top with chicken.  Mix seasoning mix, water, and red pepper until well blended.  Pour over chicken.  Cover

Cook 8 hours on low or 4 hours on high.

Gently stir in shrimp and rice.  Cover.  Cook 15 to 20 minutes longer on high or until shrimp turn pink and rice is tender.

Serves 12

*Derived from McCormick

One Comment on “Slow Cooker Jambalya”

  1. haley says:

    Okay we may have to try this!!

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