Cajun shrimp jambalaya

Prep 20 min
Total 4 hours 20 min
Makes 16 cups (4 L), for 8 servings



turkey, Cajun, or hot Italian sausages
green bell pepper
2 cups
long-grain white rice
796-mL can
diced tomatoes
284-mL can
undiluted chicken broth, and 1 can water, or 2 cups chicken bouillon
1 tsp
1 tsp
1 tsp
ground black pepper
1/2 tsp
dried thyme leaves
454-g bag
uncooked shrimp, peeled
1 cup
chopped fresh parsley


  • Set a large frying pan over medium heat. Cut each sausage in half. Squeeze meat from casings into pan. Discard casings. Using a fork, stir frequently to keep meat crumbly until no longer pink, 6 to 7 minutes.
  • Meanwhile, coarsely chop ham and onions. Mince garlic. Core and seed green pepper, then chop into 1-inch (2.5-cm) pieces. Add sausage meat to bowl of slow cooker. Add ham, rice, onions, garlic, green pepper, tomatoes, broth, water, oregano, salt, pepper, thyme and bay leaves. Stir until evenly mixed. Cover and turn slow cooker to high. Cook until rice is done, 3 hours on high or 6 hours on low. Stir in frozen shrimp and continue cooking 40 more minutes. Stir in parsley.

Save time with a slow cooker and enjoy a creole feast.

Lean ham

Look for extra-lean ham at your supermarket. Three ounces (90 g) of extra-lean ham has about 4.7 grams of fat and 123 calories.

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Calories 413, Protein 33.3 g, Carbohydrates 48.4 g, Fat 9 g, Fibre 2.5 g, Sodium 1765 mg.
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