shrimp and sausage jambalaya
Dinner,  Slow Cooker,  Soup

Shrimp & Sausage Jambalaya

shrimp and sausage jambalaya

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

Shrimp & Sausage Jambalaya

Yield: 6
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


  • 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!
  • Did you make this recipe?

    Please leave a comment on the blog or share a photo on Facebook

    *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

    Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) Always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect mojito and time to finish my novel!


    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Skip to Recipe