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Slow-Cooker Jambalaya

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 255 min
  • $$
Gatheredtable
adapted fromMartha Stewart

Ingredients

  • 1/2 pound kielbasa sausage, sliced into 1/2-inch-thick rounds
  • 1 red onion, sliced
  • 2 garlic cloves, minced
  • 2 celery stalks, roughly chopped
  • 1 green bell pepper, roughly chopped
  • 2 tablespoons flour
  • 1 28-ounce can diced tomatoes
  • 1/4 teaspoon cayenne pepper
  • pinch of sea salt to taste
  • 1 pound shrimp, peeled and deveined
  • 2 cups frozen okra, chopped and thawed

Directions

Prep: 1. Chop onion, celery, bell pepper, mince garlic, slice sausage. Make: 1. Pour into your slow cooker: Sausage, onion, garlic, celery, bell pepper, flour, and stir briefly. 2. Stir in the canned tomatoes (with their liquid), cayenne pepper, sea salt, and 1/2 cup water. 3. Cook, covered for 3 1/2 hours on high or 7 hours on low. 4. About 1-2 hours before you're ready to eat, defrost the okra and peel/devein the shrimp (if necessary). 5. Stir in shrimp and okra, cover and continue cooking (either 30 minutes on high or 1 hour on low.)

Goes great with these recipes

Basmati Rice
Corn Bread
Brown Rice
Basic White Rice

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