Name: Shrimp & Sausage Jambalaya
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6
Ingredients: 1 28oz can petite diced tomatoes; 1 14.5oz can petite diced tomatoes; 2 14.5oz cans chicken broth; 2 tablespoons Italian seasoning; 2 teaspoons dried parsley; 2 dried bay leaves; 1 medium onion, diced; 1 green pepper, diced; 2 teaspoons Cajun seasoning; 1 teaspoon salt; 1lb Italian sausage; 1lb large frozen raw shrimp (thawed), de-tailed and peeled; 2/3 cup uncooked white rice

Jump to Recipe

Always one for a good slow cooker recipe, but quick to get tired of chili, beef stew, or a roast, I wanted something different one holiday when I was hosting a family gathering. I stumbled upon a recipe for gumbo that led me to another recipe for jambalaya, which ended up morphing into my own recipe for jambalaya. Which is absolutely delicious, and super easy to throw together.

Shrimp & Sausage Jambalaya

Yield: 6

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours 20 minutes

Ingredients

1 28oz can petite diced tomatoes
1 14.5oz can petite diced tomatoes
2 14.5oz cans chicken broth
2 tablespoons Italian seasoning
2 teaspoons dried parsley
2 dried bay leaves
1 medium onion, diced
1 green pepper, diced
2 teaspoons Cajun seasoning
1 teaspoon salt
1lb Italian sausage
1lb large frozen raw shrimp (thawed), de-tailed and peeled
2/3 cup uncooked white rice

Instructions

Cook the Italian sausage in a skillet on the stove according to package directions*. Remove from heat.

In a slow cooker, combine the tomatoes, chicken broth, Italian seasoning, dried parsley, bay leaves, onion, green pepper, Cajun seasoning, and salt. Cut your Italian sausage into 1/4″ slices and add to the slow cooker. Stir to combine. Set the slow cooker on low for 8-10 hours, or on high for 3 hours.

With 45 minutes remaining, add the rice, stirring to combine. Cover and let cook for another 40 minutes. When there’s only five minutes left, add the shrimp.

The jambalaya is ready to serve when the shrimp have turned pink, about 5 minutes. Makes six bowls, or eight mugs. Goes great with a crusty baguette, and the longer it sits the better this jambalaya gets!

*Smoked sausage is a good alternative, and requires even less prep since you don’t have to cook it before putting it in the slow cooker.

Last Updated on February 23, 2019 by Liza Hawkins

4 Comments

Shrimp & Sausage Jambalaya

Shrimp & Sausage Jambalaya

Ingredients

Instructions

Liza Hawkins

4 Comments

Scattered Mom

Liza

michael

LIZA

Leave a Reply Cancel reply

Ingredients

Instructions

Did you make this recipe?

You May Also Like

4 Comments

Leave a Reply Cancel reply