Description
A comforting and easy crockpot jambalaya recipe featuring smoky Andouille sausage, tender shrimp, and a blend of spices. Perfect for busy nights and family gatherings.
Ingredients
Scale
- 12 oz Andouille sausage, sliced into ½-inch pieces
- 1 lb raw shrimp, peeled and deveined
- 1½ cups long grain white rice, rinsed
- 3 cups chicken broth, preferably low sodium
- 1 medium onion, diced
- 1 medium green bell pepper, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juices
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 bay leaf
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Rinse the rice under cold water until water runs clear to remove excess starch (about 1-2 minutes). Peel and devein the shrimp if not prepped already. Dice the onion, bell pepper, celery, and mince garlic.
- In a skillet over medium heat, warm 1 tablespoon olive oil. Add diced onion, bell pepper, and celery. Cook for 5 minutes until softened and fragrant, stirring occasionally. Add garlic in the last minute.
- Add the sautéed vegetables, sliced Andouille sausage, rinsed rice, canned diced tomatoes (with juices), chicken broth, Cajun seasoning, smoked paprika, cayenne pepper (if using), bay leaf, salt, and black pepper to the crockpot. Stir gently to combine.
- Cover the crockpot and cook on low for 5 hours (about 300 minutes). Avoid lifting the lid during cooking.
- After 5 hours, stir the jambalaya gently, then nestle the shrimp on top. Cover and cook on low for an additional 30 minutes until shrimp turn pink and opaque.
- Remove the bay leaf and taste for seasoning. Adjust salt, pepper, or Cajun seasoning as needed. Stir gently.
- Serve hot, garnished with chopped fresh parsley or green onions if desired. Pair with crusty bread or a green salad.
Notes
Rinsing the rice prevents clumping and gummy texture. Sautéing the vegetables before adding to the crockpot enhances flavor but can be skipped for time. Add shrimp at the end to avoid rubbery texture. Avoid lifting the lid during cooking to maintain heat. If jambalaya is too wet, cook uncovered on high for 10-15 minutes to thicken; if too dry, add broth or water.
- Prep Time: 10 minutes
- Cook Time: 5 hours 30 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 425
- Sugar: 5
- Sodium: 650
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 3
- Protein: 28
Keywords: jambalaya, crockpot, slow cooker, shrimp, Andouille sausage, Cajun, easy dinner, comfort food