Jiffy Jambalaya

*Gluten-Free–Optional
Makes 6 servings
Preparation. Time: 30 minutes Cooking time: 4-5 hours Ideal slow cooking volume: 5QT.
Needed at Time of Preparation:
1 onion, chopped
½ cup chopped green bell pepper
1 lb. smoked sausage, sliced into 1-inch-thick slices *make sure yours is gluten-free to keep this recipe gluten-free
28-oz. can diced tomatoes, undrained
½ cup of water
1 Tbsp. sugar
1 tsp. paprika
½ tsp. dried thyme
½ tsp. dried oregano
¼ tsp. garlic powder
3 drops hot pepper sauce *make sure yours is gluten-free to keep this recipe gluten-free
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around to coat everything well.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    JIFFY JAMBALAYA
    Makes 6 servings
    Cooking Time: 4–5 hours Ideal slow-cooker size: 5-qt.
    Needed at Time of Cooking:
    1½ cups uncooked instant rice

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock.
  4. Cover. Cook on Low 3 hours, or until vegetables are as tender as you like them.
  5. Stir in rice. Cover. Cook on High 20–30 minutes, or until rice is tender and fully cooked.
  6. Stir and serve.

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