Description
A hearty and flavorful Slow Cooker Jambalaya with Sausage and Shrimp combining smoky andouille sausage, tender shrimp, aromatic vegetables, long-grain rice, and Cajun spices.
Ingredients
Scale
- 1 pound andouille sausage, sliced into bite-sized pieces
- 1 pound raw shrimp, peeled and deveined
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced bell peppers (green or red)
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 cup long-grain white rice, rinsed
- 2 ½ cups chicken broth
- 2 teaspoons Cajun seasoning
- 2 bay leaves
- Salt, to taste
Instructions
- Dice the onion, celery, and bell peppers finely. Slice the andouille sausage into bite-sized pieces and peel and devein the shrimp if not already done.
- Add the diced onions, celery, and bell peppers at the bottom of the slow cooker. Layer in the sliced sausage, followed by the rinsed rice and diced tomatoes. Pour over the chicken broth and sprinkle the Cajun seasoning evenly. Add minced garlic and toss in the bay leaves.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours.
- About 20 minutes before serving, stir in the shrimp until pink and opaque.
- Remove the bay leaves, stir well, and adjust seasoning with salt or extra Cajun seasoning if needed.
Notes
- This dish is perfect for busy weeknights or cozy weekends.
- Make sure to rinse the rice to remove excess starch.
- Adjust the level of Cajun seasoning based on your preference.
- Prep Time: 20 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: Slow Cooker Jambalaya, Jambalaya with Sausage and Shrimp