Description
This Slow Cooker Jambalaya with Shrimp and Sausage is a comforting, flavorful dish blending tender chicken, smoky sausage, and succulent shrimp with classic Creole seasonings. Perfect for an easy weeknight dinner, this recipe uses a slow cooker to meld the spices and ingredients into a deliciously hearty Cajun meal served over fluffy white rice.
Ingredients
Scale
Vegetables
- 1 white onion, diced
- 3 ribs celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, diced
Proteins
- 1 pound smoked sausage, sliced about 1/4 inch
- 1 pound boneless chicken breasts and/or thighs, cut into bite-sized pieces
- 1 pound large shrimp, shell on, thawed
Canned Goods & Seasonings
- 1 (28-ounce) can diced tomatoes
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 to 2 tablespoons Creole seasoning (e.g., Tony Chachere’s Creole Seasoning)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Grains
- 1 cup long grain white rice
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Prepare and combine ingredients: Dice the onion, celery, green bell pepper, and garlic. Slice the smoked sausage into 1/4 inch pieces. Cut the chicken into bite-sized pieces. Combine all these ingredients, along with canned diced tomatoes, dried oregano, bay leaves, and Creole seasoning, in a large slow cooker. Stir thoroughly to mix all ingredients well.
- Slow cook the base: Cook the mixture on high for 3 hours or on low for 4 to 5 hours. The dish is ready when the vegetables are very tender, and the chicken is fully cooked and easily pulls apart.
- Prepare and add shrimp: Using kitchen shears, cut the backs of the shrimp shells to make peeling easier after cooking. Add the shrimp to the slow cooker, stir to combine, cover, and cook on high for another 30 to 45 minutes or until shrimp are cooked through.
- Cook the rice: While the shrimp cooks, prepare the long grain white rice according to package instructions or by boiling. Once cooked, keep the rice covered and set aside until serving, yielding about 4 cups of cooked rice.
- Season and garnish: Remove the bay leaves from the jambalaya. Taste the dish and adjust seasoning with salt and black pepper as needed. Garnish with freshly chopped parsley. Remove shrimp shells before serving or advise guests to peel their shrimp.
- Serve: Either stir the cooked rice directly into the jambalaya before serving or ladle the jambalaya over the rice as preferred.
Notes
- You can adjust the amount of Creole seasoning based on desired spice level.
- Using shell-on shrimp adds more flavor, but peeled shrimp can be used for convenience.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- For a smokier flavor, consider using Andouille sausage if available.
- Do not add rice directly to the slow cooker with other ingredients to prevent overcooking; prepare rice separately.
