This post may contain affiliate links, which means I may earn a small commission at no extra cost to you if you make a purchase through one of these links. Thank you for your support! Read full disclosure.
When you’re craving the bold flavors of the South, this Crockpot Shrimp Jambalaya with Sausage is the perfect dish to satisfy your taste buds.
Combining juicy shrimp, smoky sausage, and the classic trio of onions, bell peppers, and celery, this jambalaya is packed with flavor and texture.
The best part?
Your slow cooker does all the heavy lifting, allowing the spices and ingredients to simmer together, creating a rich and flavorful meal with minimal effort.
Perfect for weeknight dinners or weekend gatherings, this jambalaya is a true crowd-pleaser.
Serve it over rice for a hearty, comforting meal that everyone will love.
Ingredients:
- Large raw shrimp: 1 lb, peeled and deveined
- Andouille sausage: 12 oz, sliced
- Long-grain white rice: 1 cup, uncooked
- Diced tomatoes: 1 (14.5 oz) can
- Green bell pepper: 1, diced
- Onion: 1 medium, diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Chicken broth: 1½ cups
- Tomato paste: 1 tablespoon
- Cajun seasoning: 2 teaspoons
- Smoked paprika: 1 teaspoon
- Dried thyme: ½ teaspoon
- Black pepper: ½ teaspoon
- Cayenne pepper: ¼ teaspoon, optional for extra heat
- Worcestershire sauce: 1 tablespoon
- Bay leaf: 1
- Salt: To taste
- Green onions: 2, sliced, for garnish
- Fresh parsley: Chopped, for garnish, optional
Instructions:
- Add the Vegetables: Add the diced onion, green bell pepper, celery, and minced garlic to the bottom of your crockpot. Spread the vegetables into an even layer so they cook evenly and create a flavorful base for the jambalaya.
2. Add the Sausage: Slice the andouille sausage into bite-sized rounds and add it to the crockpot with the vegetables. Give everything a quick stir to distribute the sausage throughout.
3. Add the Tomatoes and Seasonings: Pour in the diced tomatoes and chicken broth, then add the tomato paste, Worcestershire sauce, Cajun seasoning, smoked paprika, thyme, black pepper, cayenne pepper, bay leaf, and salt. Stir until the tomato paste and seasonings are well combined with the liquid.
4. Slow Cook: Cover the crockpot and cook on LOW for 4–5 hours or HIGH for 2–3 hours. The vegetables should be tender and the sausage will have flavored the tomato-based broth.
5. Add the Rice: Stir the uncooked long-grain white rice into the crockpot, making sure the rice is mostly submerged in the liquid. Cover and cook on HIGH for 45–60 minutes, checking toward the end, until the rice is tender and has absorbed most of the liquid.
Add the Shrimp: When the rice is nearly finished cooking, add the peeled and deveined raw shrimp. Gently stir them into the jambalaya so they’re surrounded by the hot rice and sauce.
Finish Cooking: Cover and continue cooking on HIGH for 15–20 minutes, or just until the shrimp are pink and opaque. Check them early if your slow cooker runs hot, since shrimp can become tough when overcooked.
Garnish and Serve: Remove and discard the bay leaf. Taste the jambalaya and add additional Cajun seasoning, salt, or pepper if needed. Sprinkle with sliced green onions and fresh parsley, then serve warm.
Substitutions and Variations
- Different sausage: Andouille sausage gives jambalaya its classic smoky flavor, but you can substitute kielbasa or another smoked sausage.
- Make it spicier: Add extra cayenne pepper or increase the Cajun seasoning for more heat.
- Make it milder: Leave out the cayenne pepper and use a mild Cajun seasoning.
- Add chicken: Add bite-sized pieces of boneless, skinless chicken thighs along with the sausage for a heartier chicken and shrimp jambalaya.
- More vegetables: Add extra bell pepper or celery if you want to bulk up the vegetables.
- No shrimp: Leave out the shrimp and add a little extra sausage for an easy sausage jambalaya.
Tips for the Best Crockpot Shrimp Jambalaya
Use long-grain white rice for the best texture. Other types of rice can require different amounts of liquid and cooking times.
Keep an eye on the rice toward the end of cooking. Slow cookers vary quite a bit, so begin checking it around the 45-minute mark once the rice has been added.
Wait until the rice is almost completely cooked before adding the shrimp. Shrimp cook very quickly and can become tough if they’re left in the crockpot too long.
Stir the shrimp gently into the jambalaya so they’re surrounded by the hot rice and sauce. Cook just until they’re pink and opaque.
If the jambalaya still has a little too much liquid once the rice is tender, leave the lid off for several minutes before serving.
What to Serve With Crockpot Jambalaya
Jambalaya is already a hearty one-pot meal, so you don’t need much alongside it.
Cornbread is one of my favorite options and is perfect for soaking up the flavorful sauce. You could also serve it with crusty French bread, garlic bread, or warm dinner rolls.
For something lighter, pair your jambalaya with a simple green salad, roasted vegetables, or green beans.
Serving Jambalaya
Give the jambalaya a gentle stir before serving to distribute the shrimp, sausage, rice, and vegetables.
Spoon it into individual bowls or onto plates and top with chopped green onions and fresh parsley.
If you like a little extra heat, serve it with hot sauce on the side so everyone can adjust the spice level to their liking.
Storage and Reheating
Store leftover shrimp jambalaya in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave until heated through. You can also warm it gently in a saucepan on the stovetop with a small splash of chicken broth if the rice has absorbed too much moisture.
Try not to overheat the leftovers since shrimp can become rubbery when cooked for too long.
Freezing
You can freeze jambalaya, although the texture of the shrimp and rice may change slightly after thawing.
Allow the jambalaya to cool completely, then transfer it to an airtight freezer-safe container and freeze for up to 2–3 months.
Thaw overnight in the refrigerator and reheat gently. Add a splash of chicken broth if needed to loosen the rice as it warms.
For the best texture, you can also freeze the jambalaya without the shrimp and add freshly cooked shrimp after reheating.
FAQs
Can I use frozen shrimp?
Yes. Thaw the shrimp completely and pat them dry before adding them to the crockpot. Peeled and deveined shrimp make this recipe especially easy.
Can I use kielbasa instead of andouille sausage?
Yes. Kielbasa works well and has a milder flavor than andouille sausage. If you prefer more traditional Cajun flavor, stick with andouille.
When should I add the shrimp to crockpot jambalaya?
Add the raw shrimp when the rice is nearly finished cooking. Stir them gently into the hot jambalaya and continue cooking on HIGH for about 15–20 minutes, or just until the shrimp are pink and opaque.
Why is my jambalaya rice mushy?
Rice can become mushy if it cooks too long or absorbs too much liquid. Add the rice later in the cooking process and begin checking it around the 45-minute mark.
Can I use a different kind of rice?
Long-grain white rice is the best choice for this recipe because it cooks up relatively fluffy and separate. Brown rice and other varieties require different cooking times and liquid ratios, so they aren’t a direct substitute.
How spicy is shrimp jambalaya?
That depends largely on your Cajun seasoning and how much cayenne pepper you use. For a milder jambalaya, leave out the cayenne. For more heat, add additional cayenne or serve hot sauce on the side.
Crockpot Shrimp Jambalaya
When you’re craving the bold flavors of the South, this Crockpot Shrimp Jambalaya with Sausage is the perfect dish to satisfy your taste buds.
Combining juicy shrimp, smoky sausage, and the classic trio of onions, bell peppers, and celery, this jambalaya is packed with flavor and texture.
Ingredients
- 1 lb shrimp, peeled and deveined
- 12 oz smoked sausage (andouille or kielbasa), sliced
- 1 cup long-grain rice (uncooked)
- 1 can (14.5 oz) diced tomatoes
- 1 green bell pepper, diced
- 1 onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1 tablespoon Worcestershire sauce
- 2 green onions, chopped (for garnish)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Crockpot: Grease the inside of your crockpot with non-stick spray to prevent sticking.
- Layer the Ingredients: Add the sliced sausage, diced tomatoes, bell pepper, onion, celery, garlic, rice, and chicken broth into the crockpot.
- Add the Seasonings: Stir in the tomato paste, Cajun seasoning, smoked paprika, thyme, black pepper, cayenne pepper (if using), and Worcestershire sauce. Mix everything together until well combined.
- Cook: Cover the crockpot and cook on low heat for 4-5 hours, or on high heat for 2-3 hours, until the rice is tender and the flavors have melded together.
- Add the Shrimp: About 30 minutes before serving, stir in the shrimp. Cover and cook until the shrimp are cooked through and pink, about 15-20 minutes.
- Serve: Once done, serve the jambalaya hot and garnish with chopped green onions and fresh parsley. Enjoy it on its own or over rice for a complete meal.
Notes
This recipe serves 4-6 people, making it ideal for family dinners or a small gathering.
Adjust the heat by adding more or less Cajun seasoning or cayenne pepper to your liking.
You can add other proteins like chicken or adjust the veggies based on what you have on hand.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 251Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 147mgSodium: 1424mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 20g
Wrapping Up Crockpot Shrimp Jambalaya
This Crockpot Shrimp Jambalaya with Sausage is a delicious, one-pot meal that brings the bold flavors of the South to your table with minimal effort.
With tender shrimp, smoky sausage, and perfectly cooked rice, this dish serves 4-6 people and is a great option for weeknight dinners or entertaining guests.
The slow cooker allows the ingredients and spices to simmer together, creating a rich and flavorful jambalaya that’s easy to prepare.
Garnish it with fresh parsley and green onions, and you’ve got a satisfying, comforting meal that’s sure to impress.
