Name: Crockpot Jambalaya with Shrimp
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6
Cuisine: Creole
Ingredients: 1 lb shrimp, peeled and deveined; 1 lb Andouille sausage, sliced; 1 cup long-grain white rice, rinsed; 1 onion, diced; 1 bell pepper, diced; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes; 2 cups chicken broth; 2 tsp Cajun seasoning; 1 tsp paprika; 1/2 tsp thyme; 1/2 tsp oregano; 1/4 tsp cayenne pepper (optional); Salt and pepper to taste

This Crockpot Jambalaya with Shrimp is a flavorful, easy-to-make dish that blends seasoned shrimp, sausage, rice, and vegetables. Simmered to perfection in your slow cooker, this hearty, comforting recipe brings the flavors of Louisiana to your kitchen, making it a satisfying meal for any occasion.

Recipe Tips and Tricks

Layer Ingredients Carefully: To ensure even cooking, place the sausage and shrimp on top of the rice mixture. This way, they won’t overcook while the rice absorbs all the flavors.
Use Raw Shrimp: Always add shrimp towards the end of cooking to keep them tender and juicy.
Stir Occasionally: Though you don’t need to stir constantly, giving the dish a gentle stir halfway through cooking helps blend the flavors.
Adjust Spice Level: If you prefer less heat, reduce the amount of cayenne pepper or omit it altogether.

Why You’ll Love This Recipe

This Crockpot Jambalaya with Shrimp is a one-pot wonder that’s not only packed with bold, Southern flavors but also incredibly easy to prepare. Simply toss all your ingredients into the slow cooker, set it, and let the magic happen. The combination of shrimp, sausage, bell peppers, onions, and Cajun seasoning offers a deep, rich flavor that pairs beautifully with perfectly cooked rice. It’s ideal for busy weeknights or for serving guests at a casual gathering, and the best part is, it tastes even better the next day!

Yield: Serves 6

Crockpot Jambalaya with Shrimp

A flavorful, easy-to-make slow-cooked jambalaya with shrimp, sausage, rice, and Cajun spices – perfect for busy nights.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 5 minutes

Total Time 6 hours 20 minutes

Ingredients

1 lb shrimp, peeled and deveined
1 lb Andouille sausage, sliced
1 cup long-grain white rice, rinsed
1 onion, diced
1 bell pepper, diced
2 celery stalks, chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
2 cups chicken broth
2 tsp Cajun seasoning
1 tsp paprika
1/2 tsp thyme
1/2 tsp oregano
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste

Instructions

Prepare the Slow Cooker: Layer the rice at the bottom of your crockpot, followed by the sausage, bell pepper, onion, celery, and garlic.
Add Liquids & Spices: Pour in the diced tomatoes (with juices), chicken broth, and season with Cajun seasoning, paprika, thyme, oregano, cayenne pepper, salt, and pepper. Stir gently to combine.
Cook the Jambalaya: Cover the crockpot and cook on low for 4-6 hours, or until the rice is tender and the flavors meld together.
Add Shrimp: 30 minutes before the cooking time is up, add the shrimp and stir gently. Cover and cook until the shrimp are pink and opaque.
Serve: Taste and adjust seasoning if needed. Serve hot with a sprinkle of fresh parsley or green onions.

Notes

Cooking Tip: If you're using frozen shrimp, no need to thaw; just add them directly to the slow cooker.
Texture: If you like your rice a little firmer, reduce the amount of chicken broth slightly. If you prefer a soupier consistency, increase the broth.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 387Total Fat 23gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 12gCholesterol 207mgSodium 2107mgCarbohydrates 15gFiber 2gSugar 3gProtein 28g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Shrimp: Fresh or frozen shrimp can be used, though fresh shrimp provides the best flavor and texture. Be sure to peel and devein them before adding them to the crockpot.
Rice: Use long-grain white rice for this recipe as it absorbs flavors well and cooks perfectly in the slow cooker. Avoid instant rice as it may become mushy.
Cajun Seasoning: This is the backbone of Jambalaya’s flavor. If you don’t have store-bought seasoning, you can make your own by mixing paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper.
Sausage: Andouille sausage is traditional, but you can substitute with smoked sausage or chorizo for a slightly different taste.

Variations and Substitutions

Protein Alternatives: If you don’t like shrimp, you can substitute with chicken breast or thighs, or even use a combination of both shrimp and sausage for a varied texture.
Vegetable Add-ins: You can toss in some diced celery, okra, or even some spinach for extra veggies. Feel free to modify the vegetable content to your taste.
Spice Level: For a milder dish, reduce the amount of cayenne pepper and chili flakes or omit them entirely. For extra heat, add a chopped jalapeño.
Rice Substitutes: You can use brown rice for a healthier option, but note it may need a longer cooking time.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or stovetop, adding a little broth or water to prevent it from drying out.
Freezer: This dish freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. To reheat, defrost overnight in the fridge and warm in the microwave or on the stovetop.