Let me preface this post by saying I’ve never eaten Jambalaya
in my life until this week. I don’t care for spicy foods. I have no idea what it’s supposed to taste like or if this recipe even comes close to the flavors of "authentic" Jambalaya. I made this dish solely for the boy who loves Jambalaya. The boy approved. He said it had good flavor and was pretty close to “real” Jambalaya – except apparently “real” Jambalaya doesn’t have beans.
Slow Cooker Jambalaya
Adapted from Fresh from the Vegetarian Slow Cooker
2 T olive oil, divided
1 large yellow onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 15oz can of dark red kidney beans
1 15oz can of black eyed peas
2 8oz cans tomato sauce
1 14.5oz can diced tomatoes
1 c low sodium vegetable broth
3/4 t dried thyme
1/2 t “Old Bay” seasoning (See note below)
salt and pepper, to taste
1 package Trader Joe’s Andouille Smoked Chicken Sausage
- Heat 1 T of olive oil over medium heat. Add onion, bell peppers, and garlic. Sautee until softened, about 5 minutes.
- Transfer to slow cooker. Add all remaining ingredients except sausage. Cover and cook on low for 6 to 8 hours (or nearly 12 if you’re like me.)
- An hour before serving, cut up sausages into 1” thick rounds. Heat 1 T olive oil over medium heat. Cook sausage links until browned. Add to Jambalaya to slow cooker and switch to warm to let the sausage flavors meld.
- Serve over brown rice.
Note: I didn’t have any Old Bay Seasoning so I added two bay leaves. In a small Tupperware I combined about 1/8 t of ground ginger, ground cloves, ground all spice, salt, black pepper, garlic powder, cinnamon, and paprika. I popped the lid on the Tupperware and shook.