Slow Cooker Jambalaya

Prep time: 30 minutes—but you get lunch for a week!

1 large onion, diced

4 cloves garlic, minced

3 stalks celery, diced

2 carrots, diced

2 medium red bell peppers, chopped

1 med green bell pepper, chopped

1 bunch kale, chopped; split into two batches

2 c frozen or fresh okra, chopped

1 can (15 oz) crushed tomatoes

1 c brown rice

1 (12 oz) package Andouille sausage cut into ½ in. rounds

2 t Tabasco sauce

4 T fresh thyme, mince OR 4 t dried

1 t salt (smoked salt is best)

1 t ground pepper

4 c chicken broth


3 T fresh parsley, minced

1 lb shrimp, peeled and deveined (pre-cooked is okay, just add them at the very end)


Add all ingredients in the first group to a slow cooker in the order listed. Only use ½ the kale.

Cover and cook on low for 8 -9 hours

One hour before it’s done cooking, toss in parsley, shrimp and second half of kale. Stir well.


Makes 6-8 servings.

This is a full meal, so no need to add anything else. Just eat or freeze and eat later!


This recipe was only slightly modified from Judith Finlayson’s healthy slow cooker. Check it out here:

Check out these other sites for more slow cooker recipes: