A flavorful and easy-to-make Cajun jambalaya recipe prepared in a slow cooker, perfect for a hearty and satisfying meal.
Prepare the vegetables by chopping the onion, bell pepper, and celery into small pieces.
Use a sharp knife to make chopping easier and safer.
Combine the chopped vegetables, garlic, diced tomatoes, sausage, parsley, thyme, and cayenne pepper in the slow cooker.
Layer the ingredients evenly for consistent cooking.
Set the slow cooker to low and cook for 7 hours, or until the vegetables are tender.
Avoid opening the lid during cooking to maintain the temperature.
Add the shrimp to the slow cooker and cook for an additional hour on low, until the shrimp are pink and firm.
Stir gently to ensure the shrimp are evenly distributed.
Serve the jambalaya over cooked rice and enjoy.
Garnish with fresh parsley for a pop of color.
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