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Slow Cooker Creole Jambalaya

kept byClara
recipe byBetty Crocker

This is very easy but very good. If you like it spicy, I recommend Andouille sausage with added Tabasco and possibly red pepper.
Serves 8


1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

2 medium celery stalks, chopped (1 cup)

3 garlic cloves, finely chopped

1 can (28 oz) Muir GlenĀ® organic 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 (or more to taste, I use crushed red pepper or red pepper plus quite a bit of Tabasco)

3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen

4 cups hot cooked rice



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