Last updated on February 23, 2019 by Liza Hawkins
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.
*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.
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
- 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
InstructionsCook 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!