Crock pot Shrimp Jambalaya Recipe

5 from 27 votes

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, vegetables and more, this meal is sure to impress.

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $18.61, $3.10 per Serving

Ingredients

1 pound Andouille Sausage (sliced into 1 inch pieces)
1 tablespoon Cajun Seasoning
1 can crushed tomatoes (14.5 oz can)
½ 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

Add the sausage, onion, celery, bell pepper, diced tomatoes, chicken broth, garlic, Cajun seasoning, thyme, and bay leaves to the crock pot.
Cover and cook on Low for 6–8 hours or High for 3–4 hours.
Add the shrimp and stir to combine.
Cover and cook on High for 20–30 minutes, until the shrimp are pink and cooked through.
Remove the bay leaves.
Serve warm over cooked rice.

Notes

*Refrigerate the leftovers in an air tight container for up to 3-4 days.

Nutrition