Slow Cooker Jambalaya With Shrimp

Hi, everyone.  We have a hearty winter meal for you today that will stick to your ribs and warm you up.  I found this recipe in the January issue of Southern Living magazine and knew it was one that you all would enjoy.  I made it for Mr. Right and me, and we both really liked it.  The leftovers might be even better.  Two things you need to know are that it would be perfect to serve on Superbowl Sunday, and it is made in the slow cooker.   Those are both win-win details.

 Slow cooker jambalaya with shrimp - The 2 Seasons


(Source – Southern Living magazine)


Makes 8 – 10 servings


I pound andouille sausage (I used turkey sausage)

1 tablespoon canola oil

2 (8 oz. packages pre-chopped onion, celery, and bell pepper mix (I chopped my own)

4 garlic cloves, minced

1 tablespoon Creole seasoning (I omitted)


1 tsp. dried thyme

2 (14.5 oz.) cans fire-roasted diced tomatoes

2 cups chicken broth

2 (3.5 oz.) packages boil-in-the bag rice (I cooked basmati rice and added it)

1 pound medium raw shrimp, peeled and deveined

Chopped fresh parsley (optional)

Sliced green onions (optional)

Hot sauce (optional)


1.  Cook sausage in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned.  Remove sausage with a slotted spoon, reserving drippings in skilet.  Drain sausage on paper towels, and place in a 5 qt. slow cooker.

2.  Add onion, celery, and bell pepper mix, garlic, seasoning, and thyme to hot drippings.  Saute 5 minutes or until vegetables begin to soften.  Place in slow cooker, and stir in tomatoes and chicken broth.  Cover and cook on LOW for 4 hours.

3.  Cook rice according to package directions.  Stir cooked rice and shrimpinto sausage mixture in slow cooker, cover and cook on HIGH 15 minutes or until shrimp turn pink.  Top with parsley, green onions, and hot sauce, if desired.

  Slow cooker jambalaya with shrimp

Have yourselves a great week-end.  We will see you back here Monday.  Thanks so much for stopping in.


Take care.