Slow Cooker Sausage Jambalaya

Any Jambalaya will be tasty, but I really like the Slow Cooker Sausage Jambalaya. Guess I am more of a sausage girl?

1. Chop vegetables if you are using fresh.
2. Place all your vegetables and seasonings in the slow cooker. Stir!
3. Cover. Cook on Low for 8 hours or on High for 3 to 4 hours.
4. Slice the sausage.
5. One hour before your Jambalaya is done, add the sliced sausage for a crispier sausage.
6. Serve over rice of your choice.

NOTE: If you have any leftovers, just put the leftover jambalaya in a freezer safe bag or container and freeze up to 3 months. Thaw leftovers overnight in the refrigerator before warming the next day.

Happy Crocking!

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Love,
Jenn