Name: Crockpot Shrimp and Sausage Jambalaya
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 6
Cuisine: Creole
Ingredients: 1 lb shrimp, peeled and deveined; 12 oz andouille sausage, sliced; 1 cup long-grain white rice; 1 onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 can (14.5 oz) diced tomatoes; 2 cups chicken broth; 1 tbsp Creole seasoning; 1 tsp smoked paprika; ½ tsp dried thyme; ¼ tsp cayenne pepper (adjust to taste); 2 tbsp olive oil; 1 bay leaf; 2 green onions, sliced (for garnish)

This Crockpot Shrimp and Sausage Jambalaya is a flavorful, slow-cooked delight packed with juicy shrimp, savory sausage, and tender rice simmered in a rich Creole-inspired tomato broth. Perfect for busy weeknights or gatherings, this one-pot wonder is an easy, satisfying, and crowd-pleasing recipe that will transport your taste buds to Louisiana.

Recipe Tips and Tricks

Sauté the sausage: Browning the sausage before adding it to the crockpot enhances its flavor.
Use the right rice: Long-grain rice holds up better and absorbs the flavors without becoming mushy.
Don’t overcook the shrimp: Add shrimp during the last 30 minutes to prevent them from becoming rubbery.
Adjust the spice level: Customize the heat by adding more or less cayenne pepper or hot sauce.
Prep ingredients the night before: For a hassle-free morning, chop vegetables and sausage in advance.

Why You’ll Love This Recipe

This Crockpot Shrimp and Sausage Jambalaya brings the heart of Creole cuisine to your kitchen with minimal effort. It’s a one-pot, slow-cooked meal that melds bold spices, hearty proteins, and perfectly cooked rice for a dish that’s as comforting as it is flavorful. Ideal for busy days, this recipe allows you to prepare an authentic jambalaya while focusing on other tasks. With its rich aroma and vibrant flavors, this meal will have everyone asking for seconds.

Yield: Serves 6

Crockpot Shrimp and Sausage Jambalaya

Crockpot Shrimp and Sausage Jambalaya is a bold, slow-cooked one-pot meal brimming with Creole flavors and hearty ingredients.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

1 lb shrimp, peeled and deveined
12 oz andouille sausage, sliced
1 cup long-grain white rice
1 onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
2 cups chicken broth
1 tbsp Creole seasoning
1 tsp smoked paprika
½ tsp dried thyme
¼ tsp cayenne pepper (adjust to taste)
2 tbsp olive oil
1 bay leaf
2 green onions, sliced (for garnish)

Instructions

Sauté the sausage: In a skillet, heat olive oil over medium heat and brown the sausage slices. Transfer them to the crockpot.
Prepare the base: Add diced onion, bell pepper, celery, and garlic to the crockpot. Stir in tomatoes, broth, Creole seasoning, paprika, thyme, cayenne, and the bay leaf.
Add rice: Stir in the rice, ensuring it is evenly distributed.
Cook low and slow: Cover and cook on low for 4-6 hours, or until the rice is tender.
Add shrimp: In the last 30 minutes, stir in the shrimp. Cover and cook until they are pink and opaque.
Serve: Discard the bay leaf. Garnish with green onions and serve hot.

Notes

For best results, resist the urge to stir frequently while cooking to prevent rice from becoming mushy.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 370Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 13gCholesterol 196mgSodium 2052mgCarbohydrates 15gFiber 2gSugar 3gProtein 26g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes

Shrimp: Use peeled and deveined medium-sized shrimp for ease. Fresh or frozen shrimp work well; if frozen, thaw before cooking.
Sausage: Andouille sausage is traditional, but you can use smoked sausage for a less spicy alternative.
Rice: Long-grain white rice is preferred for its ability to absorb flavors without becoming mushy. Avoid instant rice.
Vegetables: The classic trinity of onion, bell pepper, and celery forms the aromatic base of this dish. Use fresh vegetables for the best flavor.
Tomatoes: Diced canned tomatoes provide a rich, tangy base. Fire-roasted varieties add a smoky depth.
Seasoning: A blend of Creole seasoning, paprika, thyme, and cayenne pepper ensures a flavorful and slightly spicy profile.
Chicken broth: Choose low-sodium broth to control the saltiness.

Variations and Substitutions

Protein options: Swap shrimp with chicken thighs or add crab meat for a seafood twist.
Vegetarian version: Replace sausage and shrimp with plant-based protein like tofu or tempeh. Use vegetable broth instead of chicken broth.
Spice level: For milder jambalaya, reduce cayenne and omit hot sauce. To amp it up, add extra chili flakes or jalapeños.
Rice alternatives: Use brown rice for a nutty flavor and added nutrition, but note that it requires longer cooking.
Add okra: Include sliced okra for a thicker consistency and added texture.

Storage Options

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Freezing: Freeze in portioned containers for up to 3 months. Thaw in the refrigerator overnight and reheat thoroughly before serving.