Description
This Slow Cooker Jambalaya with Shrimp and Sausage is a hearty, flavorful one-pot meal perfect for busy days. Combining smoked sausage, tender chicken, succulent shrimp, and the classic Holy Trinity of vegetables, this dish simmers low and slow to develop deep Creole flavors. Served over fluffy long grain white rice and garnished with fresh parsley, it’s a comforting taste of Louisiana cuisine with minimal hands-on time.
Ingredients
Scale
Vegetables
- 1 white onion, diced
- 3 ribs celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, diced
Meats and Seafood
- 1 pound smoked sausage, sliced about 1/4 inch
- 1 pound boneless chicken breasts and/or thighs, cut into bite-sized pieces
- 1 pound large shrimp, shell on, thawed
Other Ingredients
- 1 (28-ounce) can diced tomatoes
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 to 2 tablespoons Creole seasoning (e.g., Tony Chachere’s Creole Seasoning)
- 1 cup long grain white rice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare and combine ingredients: Dice the onion, celery, green bell pepper, and garlic. Slice the smoked sausage and cut the chicken into bite-sized pieces. Combine all these ingredients with canned diced tomatoes, dried oregano, bay leaves, and Creole seasoning in a large slow cooker. Stir well to mix everything evenly.
- Slow cook the base: Cover and cook the mixture on the high setting for 3 hours or on the low setting for 4 to 5 hours. The jambalaya is ready for the next step when vegetables are very tender and the chicken is fully cooked and can be easily shredded.
- Prepare and add shrimp: Using kitchen shears, cut along the backs of the shrimp shells to make peeling easier after cooking. Add the shrimp to the slow cooker, stir to combine with the mixture, cover, and cook on high for an additional 30 to 45 minutes, until the shrimp are cooked through and pink.
- Cook the rice: While the shrimp finishes, cook the long grain white rice according to package instructions, typically by boiling. Once cooked, keep the rice covered and set aside until serving. This will yield about 4 cups of cooked rice.
- Season and garnish: Remove the bay leaves from the jambalaya. Taste and adjust seasoning with salt and black pepper as needed. Garnish with freshly chopped parsley. Serve the shrimp with shells removed, or allow guests to peel their own shrimp.
- Serve: You can either stir the cooked rice directly into the jambalaya before serving or ladle the jambalaya over the rice as preferred. Enjoy your flavorful slow cooker jambalaya!
Notes
- Using kitchen shears to cut shrimp shells beforehand makes peeling easier after cooking.
- Adjust Creole seasoning according to your preferred spice level.
- You can substitute chicken thighs for breasts for a juicier texture.
- Remove bay leaves before serving as they are not edible.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
