Rice-less Jambalaya


  • 28 oz. canned diced tomatoes
  • 1 cup celery
  • 1/2 cup onion
  • 1 cup green bell pepper
  • 8 oz. keilbasa or smoked sausage
  • 1/2 lb. shrimp
  • 1 Tbsp. garlic powder
  • 1tsp. parsley
  • 1tsp. salt
  • 1Tbsp. ground pepper
  • Tabasco sauce (to taste)


All will be cooked in slow cooker/crock pot. Toss in diced tomatoes (do not drain). Turn crock pot on low. Chop up onions, green pepper and celery and add them to crock pot. If shrimp is bite size, add to pot, if larger, cut into bite size pieces before adding to pot. Slice up kielbasa (half circles, 1/4 inch thick tend to be perfect size) and add to mixture. Add garlic powder, parsley, salt and pepper and finally tabasco sauce. Any variety of tabasco will do. We choose garlic tabasco and since that has a milder spiciness, we use more than if we used the original tabasco sauce.


It will look pretty dry at first. Do NOT add water. The juices from the diced tomatoes will be just the right amount of liquid by time it is thoroughly cooked. Cook on low for about 4 to 6 hours. If needed sooner, increase heat to high, but check on it frequently to prevent burning. Will serve approx. 4. Leftovers taste just as good as when first cooked.

By Amy from Northern VA

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