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.
Servings: 6
Cost: TOTAL RECIPE COST: $18.61, COST PER SERVING (6 servings): $3.10
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 1 pound andouille sausage (sliced into 1-inch pieces), 1 tablespoon Cajun seasoning, 1 can (14.5 oz) crushed tomatoes, ½ diced onion, 2 sliced celery stalks, 1 diced red bell pepper, 1 diced green bell pepper, 2 teaspoons minced garlic, 2 teaspoons dried oregano, and 2 cups chicken broth to a crock pot. Stir to combine.
- Cover and cook on low for 5–6 hours or on high for 3 hours.
- Stir in 1 pound peeled and deveined raw large shrimp (tails on or tails off). Cover and cook on high for 30–60 minutes, until the shrimp are pink and fully cooked through.
- Stir in 3 cups cooked white rice.
- Serve warm and enjoy!
Notes
*Refrigerate the leftovers in an air tight container for up to 3-4 days.
Nutrition
Calories: 696kcal | Carbohydrates: 85g | Protein: 34g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1500mg | Potassium: 841mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1656IU | Vitamin C: 55mg | Calcium: 130mg | Iron: 4mg
