Rating: 4 stars
17 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

With just five ingredients and almost zero effort (thanks to the slow cooker), you can have this delicious Sausage and Bean Jambalaya recipe for dinner tonight. You'll never be intimidated again about how to make jambalaya after you try this simple supper.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

15 mins
2 hrs
2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Slice sausage in 1-inch chunks. Halve, stem, and seed the miniature peppers. If using large peppers, stem, seed, and coarsely chop.

  • In a 3 1/2- or 4-quart slow cooker combine the sausage, sweet pepper, drained beans, undrained tomatoes, and celery. Cover and cook on HIGH for 2 hours or on LOW for 4 hours.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your jambalaya is finished cooking, spoon it out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Note: Do not lift or transport the disposable liner with food inside.


Replace the sausage with thawed frozen cooked meatballs. Use onion wedges in place of the sweet peppers, canellini beans in place of the red kidney beans and diced tomatoes with basil and garlic in place of the fire roasted tomatoes.

Nutrition Facts

409 calories; fat 24g; cholesterol 56mg; saturated fat 8g; carbohydrates 32g; mono fat 10g; poly fat 4g; insoluble fiber 8g; sugars 10g; protein 18g; vitamin a 923.2IU; vitamin c 2.4mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 4.3mg; vitamin b6 0.5mg; folate 64.5mcg; vitamin b12 0.6mcg; sodium 1295mg; potassium 856mg; calcium 80.8mg; iron 3.2mg.