Sausage & Shrimp Slow Cooker Jambalaya with Lindsay Olives

Prep: 10 minutes; Cook: 5-1/2 hours; Serves: 6


1 smoked sausage link, sliced

1 bag jumbo frozen raw shrimp, thawed and peeled

1-1/2 cups white rice

1 can tomato puree (29-ounce)

1 can diced tomatoes (14.5-ounce)

1 can pitted black Lindsay Olives (6-ounce), chopped

1 medium onion, chopped

1 clove garlic, minced

1 dried bay leaf

1 tablespoon dried oregano

1 tablespoon dried basil

1 teaspoon garlic salt

1 teaspoon sea salt

1/2 teaspoon black pepper

1 tablespoon Old Bay seasoning

1 tablespoon Worcestershire sauce


Combine the sausage, tomato puree, diced tomatoes, olives, onion, garlic, bay leaf, oregano, basil, garlic salt, sea salt, pepper, Old Bay and Worcestershire in a slow cooker. Cover and cook over low heat for 5 hours.

Stir in the rice and the shrimp, turn the slow cooker's heat to high, cover and then continue cooking for 30 more minutes.

Serve hot with additional chopped Lindsay Olives for garnish!


(a)Musing Foodie / Mar 2012