Slow Cooker Creole-Style Jambalaya


  • 1 link, vegan-style sausage such as Field Roast Mexican Chipotle Vegan Sausage, sliced
  • 1 large onion, chopped
  • 1 medium green bell pepper, seeded and chopped
  • 1 celery rib, chopped
  • 4 garlic cloves, minced
  • 3 cups cooked red kidney beans or 2 (15-ounce) cans beans, rinsed and drained
  • 1 (15-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced fire-roasted tomatoes, drained
  • 1 cup vegetable broth or vegetable bouillon cube dissolved in 1 cup water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 large bay leaves
  • 1/2 teaspoon Old Bay Seasoning
  • salt and freshly ground black pepper, to taste
  • 1 teaspoon Tabasco hot sauce, plus more for serving
  • 1/2 teaspoon liquid smoke
  • Freshly cooked rice, for serving (not included in ingredient list or nutritional analysis)


1. Saute onion, bell pepper, celery, and garlic in a large non-stick skillet over medium-high heat, using cooking spray or a bit of vegetable broth to keep the veggies from sticking. You can also microwave vegetables and a few tablespoons of water until soft, about 2 minutes.
2. Transfer the veggie mixture to a slow cooker; add beans, tomatoes, broth, thyme, paprika, cayenne, bay leaves, and Old Bay. Season with salt and pepper to taste. Cover, cook on low until tender, about 6 hours.
3. Just before serving, saute the sliced sausage in a non-stick skillet until heated through and lightly browned; add to the slow cooker along with the Tabasco sauce and liquid smoke. Taste and adjust seasonings if needed.
4. Serve over cooked rice of your choice with additional Tabasco on the table.

Serves 4 to 6; my nutrition based upon 6 servings

Nutrition Info
  • Calories: 218.0
  • Fat: 3.0g
  • Carbohydrates: 37.4g
  • Protein: 12.6g