Slow-Cooker Jambalaya
Full of flavor and filling, this easy whole-grain, protein-rich dish will be a fall/winter staple when you want cozy, warm food.
Servings 8 servings
Equipment
- 1 slow cooker (Crock-Pot)
Ingredients
- 1 onion, chopped
- 4 ribs celery, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1.5 TBSP cajun seasoning (I used Slap Yo Mama)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 4 cups water
- 2 cups brown basmati rice (or any brown rice)
- 1 15-oz can diced tomatoes
Add after cooking
- 1 15-oz can kidney beans
- 1 package vegan sausage (I like Field Roast brand, Chipotle or Smoked Apple), optional but recommended
Instructions
- 1. Chop the vegetables.
- In a pot, boil the water and vegetables together.
- Get the slow cooker out, and add the rice and spices to it. Pour in the can of diced tomatoes.
- Once the water and vegetables are boiling, pour it into the slow cooker. Cook 2-3 hours on high, or until rice has absorbed all the liquid and is tender.
- Open the vegan sausage and chop into small pieces. Drain the kidney beans and rinse them. Add the chopped sausage and beans to the slow cooker, stir all together, and serve.
