Traditionally, rice is cooked in the jambalaya liquid, but for this flavorful slow-cooker version, it's best to stir in the cooked rice at the end.
1 pound andouille sausage, sliced
1 tablespoon canola oil
2 (8-oz.) packages prechopped onion, celery, and bell pepper mix
4 garlic cloves, minced
1 tablespoon Creole seasoning
1 teaspoon dried thyme
2 (14.5-oz.) cans fire-roasted diced tomatoes
2 cups chicken broth
2 (3.5-oz.) packages boil-in-bag rice
1 pound medium-size raw shrimp, peeled and deveined
Chopped fresh parsley
Sliced green onions
Hot sauce (optional)
How to Make It
Cook sausage in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels, and place in a 5-qt. slow cooker.
Add onion, celery, and bell pepper mix; garlic; Creole seasoning; and thyme to hot drippings. Sauté 5 minutes or until vegetables begin to soften. Place in slow cooker, and stir in tomatoes and chicken broth. Cover and cook on LOW 4 hours.
Cook rice according to package directions. Stir cooked rice and shrimp into sausage mixture in slow cooker; cover and cook on HIGH 15 minutes or until shrimp turn pink. Top with parsley, green onions, and, if desired, hot sauce.
We tested with Swanson 100% Natural Chicken Broth.