Slow Cooker Jambalaya with Sausage and Shrimp

If you’re craving a cozy, big-flavor meal that practically makes itself, this Slow Cooker Jambalaya with Sausage and Shrimp is your new best friend. Packed with smoky sausage, tender shrimp, vibrant vegetables, and bold Cajun spices, this dish transforms simple ingredients into a hearty, soul-satisfying feast. Whether you’re feeding a family or meal prepping for the week, this slow cooker jambalaya recipe delivers on taste and convenience without any fuss.

Why You’ll Love This Recipe

• Effortless Cooking: Toss everything in the slow cooker and come back to a perfectly cooked, flavorful meal.
• Ultimate Comfort Food: Rich, spicy, and satisfying with layers of taste that warm you up from the inside out.
• Versatile Ingredients: Uses common pantry staples and fresh ingredients easily found at any grocery store.
• Great for Busy Nights: Prep in the morning, and dinner is ready when you walk in the door.
• Family Favorite: Pleases both adults and kids with its balanced flavors and wholesome ingredients.

Ingredients You’ll Need

The ingredients for this Slow Cooker Jambalaya with Sausage and Shrimp are wonderfully straightforward but each plays a vital role in building the dish’s irresistible flavor, texture, and color. From savory meats to crunchy veggies and fragrant spices, this blend keeps every bite exciting and comforting.

• Andouille Sausage: Smoky and spicy sausage adds depth and protein to the jambalaya.
• Medium Shrimp: Peeled and deveined shrimp bring a tender seafood touch that balances the dish perfectly.
• Long-Grain Rice: Absorbs all the delicious flavors while providing a fluffy texture.
• Bell Peppers: A trio of green, red, and yellow peppers give color and a crisp, slightly sweet bite.
• Onion and Celery: Classic “holy trinity” veggies build the essential savory foundation.
• Diced Tomatoes: Offer vibrant acidity and moisture to keep the rice perfectly cooked.
• Chicken Broth: Infuses richness and enhances every ingredient’s taste.
• Cajun Seasoning: Combines paprika, cayenne, thyme, and more for authentic Louisiana flavor.
• Garlic: Adds bold aroma and subtle heat that rounds out the spices.
• Green Onions and Parsley: Fresh herbs for garnish that brighten the finished dish.

Variations for Slow Cooker Jambalaya with Sausage and Shrimp

This Slow Cooker Jambalaya with Sausage and Shrimp recipe is incredibly adaptable, so don’t hesitate to make it your own. Whether you want it spicier, vegetarian, or with a different protein, it’s easy to tweak based on what you have or your dietary preferences.

• Spicier Kick: Add extra cayenne pepper or hot sauce to turn up the heat to your liking.
• Chicken Instead of Sausage: Swap sausage for diced chicken breast or thighs for a leaner option.
• Vegetarian Version: Replace meats with hearty mushrooms, chickpeas, or plant-based sausage to keep things veggie-friendly.
• Extra Veggies: Bulk up the dish with zucchini, okra, or corn for added texture and nutrition.
• Brown Rice Swap: Use brown rice for a nuttier flavor and extra fiber, but adjust cooking time accordingly.

How to Make Slow Cooker Jambalaya with Sausage and Shrimp

Step 1: Prepare and Sauté the Sausage

Start by slicing your Andouille sausage into bite-sized pieces. Then, in a skillet over medium heat, brown the sausage just until it releases its flavorful oils and starts to caramelize. This step deepens the smoky notes and prevents a fatty slow cooker broth.

Step 2: Load the Slow Cooker

Place the sautéed sausage, chopped bell peppers, onions, celery, minced garlic, diced tomatoes (with juice), rice, and Cajun seasoning into your slow cooker. Add chicken broth to the mix and give everything a gentle stir to combine the ingredients evenly.

Step 3: Cook Low and Slow

Cover and set your slow cooker on low for 5 to 6 hours or high for about 3 hours. The rice will absorb all the spices and broth, swelling into a tender, flavorful base for the jambalaya.

Step 4: Add the Shrimp

About 20 minutes before the cooking time is up, stir in the peeled and deveined shrimp. They cook quickly and will turn pink and tender without becoming rubbery, absorbing all the wonderful jambalaya flavors.

Step 5: Finish with Fresh Herbs

Just before serving, sprinkle chopped green onions and parsley over the top. These bright herbs add a fresh finish and a pop of color that makes your jambalaya look as great as it tastes.

Pro Tips for Making Slow Cooker Jambalaya with Sausage and Shrimp

• Brown the Sausage First: Searing your sausage beforehand gives the jambalaya a richer, smoky flavor.
• Don’t Skip the Holy Trinity: Onion, celery, and bell peppers are key for the classic, layered Cajun taste.
• Use Long-Grain Rice: For perfectly textured jambalaya that’s fluffy and not sticky.
• Add Shrimp Last: Cooking shrimp too long makes them tough; add them near the end for tender bites.
• Adjust Liquid as Needed: Slow cookers vary, so check midway and add more broth if necessary to avoid dryness.

How to Serve Slow Cooker Jambalaya with Sausage and Shrimp

Garnishes

Brighten your jambalaya with fresh green onions and chopped parsley right before serving. These garnishes add a burst of freshness that cuts through the richness and enhances every flavor.

Side Dishes

Serve your Slow Cooker Jambalaya with Sausage and Shrimp alongside crusty French bread or cornbread to soak up all those tasty juices. A simple green salad or roasted vegetables offer a light contrast to the earthy, spicy jambalaya.

Creative Ways to Present

For a fun twist, serve jambalaya in mini cast iron skillets or hollowed-out bell peppers. You can also plate it over creamy grits for a Southern-inspired comfort meal with an extra layer of indulgence.

Make Ahead and Storage

Storing Leftovers

Let your leftovers cool to room temperature, then store them in airtight containers in the refrigerator for up to 3 days. The flavors taste even better the next day as they continue to meld together.

Freezing

Slow Cooker Jambalaya with Sausage and Shrimp freezes well in portioned airtight containers. Freeze for up to 2 months and thaw in the fridge overnight before reheating.

Reheating

Reheat jambalaya gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened. Stir occasionally until warmed through to keep the shrimp tender and rice fluffy.

FAQs

Can I use pre-cooked shrimp in this slow cooker jambalaya?

You can use pre-cooked shrimp, but add it only in the last 5 minutes of cooking to prevent it from becoming rubbery.

What can I substitute if I don’t have Andouille sausage?

If Andouille isn’t available, use smoked sausage or chorizo for similar smoky, spicy flavor.

Is it okay to use instant rice instead of long-grain rice?

Instant rice isn’t recommended because it can turn mushy in the slow cooker; stick to long-grain rice for best results.

How spicy is this Slow Cooker Jambalaya with Sausage and Shrimp?

The recipe has a mild to moderate heat level, but you can adjust the spice by increasing Cajun seasoning or adding hot sauce.

Can I make this recipe in an Instant Pot?

Yes, you can use the slow cooker function on an Instant Pot or adapt it to pressure cooking, but adjust cooking times accordingly.

Final Thoughts

This Slow Cooker Jambalaya with Sausage and Shrimp captures all the beloved flavors of classic Cajun cooking with zero stress. It’s the kind of meal you’ll want to make again and again—day after busy day—because it feels like a warm, delicious hug for your taste buds. Give it a try, and watch how it quickly becomes a staple in your kitchen rotation!

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