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Crockpot Shrimp and Sausage Jambalaya

Elina James
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Dinner
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 pound smoked sausage, sliced
  • 1 pound raw shrimp, peeled and deveined
  • 1 1/2 cups long-grain white rice, uncooked
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 can diced tomatoes, undrained
  • 3 cups chicken broth
  • 2 tablespoons tomato paste
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper, optional
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Chopped parsley or green onions for garnish

Instructions
 

  • Heat olive oil in a skillet over medium heat and lightly brown the sliced sausage. This step adds extra flavor.
  • Add the browned sausage to the crockpot.
  • Place diced onion, bell peppers, celery, and garlic into the crockpot.
  • Stir in uncooked rice, diced tomatoes, tomato paste, and chicken broth.
  • Add Cajun seasoning, smoked paprika, thyme, oregano, cayenne pepper, salt, and black pepper.
  • Mix everything well to ensure the rice is evenly submerged.
  • Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the rice is tender.
  • Add the shrimp during the last 20–30 minutes of cooking.
  • Stir gently, cover, and cook until the shrimp are pink and cooked through.
  • Taste and adjust seasoning before serving.