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Crock pot Shrimp Jambalaya Recipe
Slow Cooker Shrimp Jambalaya Recipe is a one pot meal that is flavorful in each bite. With lots of shrimp, chicken and more, this meal is sure to impress.
Prep Time
15
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
15
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
Calories:
696
kcal
Author:
Carrie Barnard
Ingredients
1
pound
Andouille Sausage
(sliced into 1 inch pieces)
1
tablespoon
Cajun Seasoning
1
can
crushed tomatoes
(14.5 oz can)
1/2
onion
(diced into small pieces)
2
stalks
celery
(sliced)
1
red bell pepper
(diced into large pieces)
1
green bell pepper
(diced into large pieces)
2
tsp
minced garlic
2
tsp
dried oregano
2
cups
chicken broth
1
pound
peeled and deveined raw large shrimp
(tails on or tails off)
3
cups
white rice
(cooked)
Instructions
Place all the ingredients except for the shrimp or rice in a crock pot. Stir to combine.
Cover and cook on low for 5-6 hours or on high for 3 hours.
Stir in the shrimp. Cover and cook on high for 30-60 minutes until the shrimp is cooked through and is pink.
Stir in the cooked rice, serve warm and enjoy!
Notes
*Refrigerate the leftovers in an air tight container for up to 3-4 days.
Nutrition
Calories:
696
kcal
|
Carbohydrates:
85
g
|
Protein:
34
g
|
Fat:
23
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
159
mg
|
Sodium:
1500
mg
|
Potassium:
841
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
1656
IU
|
Vitamin C:
55
mg
|
Calcium:
130
mg
|
Iron:
4
mg