Slow Cooker Jambalaya with Shrimp and Sausage
A cozy, spicy, and hearty slow cooker recipe that blends shrimp, sausage, and rice for a comforting meal without the hassle.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined Use large or extra large shrimp (21 to 25 count per pound)
- 1 package Andouille sausage (or any smoked sausage), sliced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (about 14.5 oz)
- 2 cups chicken broth
- 1 tablespoon tomato paste Optional, but adds a deeper flavor
- 1-2 teaspoons Cajun seasoning Start small, you can add more later
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1-2 pieces bay leaves
- 1 cup long grain white rice See rice tips below
- ~ Salt and pepper to taste
- as needed Chopped green onions or parsley for serving
Instructions
Preparation
- Spray your slow cooker insert or lightly oil it.
- Add the sausage, onion, bell pepper, celery, and garlic.
- Stir in diced tomatoes, broth, tomato paste, Cajun seasoning, paprika, thyme, and bay leaves.
Cooking
- Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the veggies are soft.
- About 45 minutes before serving, stir in the rice. Put the lid back on and let the rice cook until tender.
- About 10 to 15 minutes before serving, stir in the shrimp. They cook fast, and you want them juicy, not rubbery.
- Taste and adjust seasoning. Remove bay leaves. Top with green onions or parsley.
Notes
For best results with shrimp, do not add it at the beginning - it needs a short cook time. Start checking the rice around the 35-minute mark after adding. Use long grain rice for best texture. Adjust spice levels to your liking.