Slow Cooker Shrimp & Sausage Jambalaya Recipe - (2024)


Submitted by MA HIKER

"This is very easy and wonderful to come home to after a long day at work. Even after cooking for 8 hours the vegetables are crisp and tasty. I use 1 tablespoon bayou blast (emeril) instead of red pepper sauce and turkey kielbasa for the sausage. I cook my rice in a rice-cooker. My teenagers say it is the best meal that I make. What an easy & tasty dinner this is!"


Slow Cooker Shrimp & Sausage Jambalaya Recipe - (2) Slow Cooker Shrimp & Sausage Jambalaya Recipe - (3)

photo by Probably This Slow Cooker Shrimp & Sausage Jambalaya Recipe - (4)

Slow Cooker Shrimp & Sausage Jambalaya Recipe - (5) Slow Cooker Shrimp & Sausage Jambalaya Recipe - (6)

Slow Cooker Shrimp & Sausage Jambalaya Recipe - (7) Slow Cooker Shrimp & Sausage Jambalaya Recipe - (8)

Slow Cooker Shrimp & Sausage Jambalaya Recipe - (9) Slow Cooker Shrimp & Sausage Jambalaya Recipe - (10)

Ready In:
8hrs 30mins





  • 1 large onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 4 celery ribs, chopped (I use outer stalks of celery hearts)
  • 1 tablespoon garlic, minced
  • 1 (28 ounce) can diced tomatoes, undrained
  • 2 cups smoked sausage, chopped (fully cooked)
  • 1 tablespoon parsley flakes
  • 12 teaspoon dried thyme leaves
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 14 teaspoon red pepper sauce
  • 1 lb large shrimp, peeled and deveined (uncooked)
  • 4 cups cooked rice



  • Mix all ingredients except shrimp and rice in a large slow cooker.
  • Cover and cook on low setting 7 to 8 hours (or high for 3 to 4 hours).
  • Stir in shrimp. Cover and cook on high heat about 1/2 hour or until shrimp are pink and firm.
  • Serve with rice.



  1. This is not even close to a recipe for jambalaya! It's more like a shrimp creole. FYI -- jambalaya is a rice dish, i.e., it's rice cooked with stuff so that the flavors of the stuff become part of the rice. Jambalaya is NOT stewed stuff served over rice. Do your culinary research, please. That being said, this does sound like a tasty recipe.

    Emilie S.

  2. I have been making this recipe often for several months now, but forgot to put in a review. This is a fantastic recipe! My entire family loves it. I like to add 3-4 chicken breast halves (cubed) to make it more substantial meal. So easy...just add everything to the crock pot and let it do it's thing. Definitely worth trying. Thanks!


  3. I will continue using this recipe as a great base for crockpot jambalaya. However, there were a couple of key modifications I had to make for this dish to be a success as jambalaya. When prepared as written (with the undrained tomatoes), this came out very liquid for me. I undercooked two cups of rice on the stovetop and added them to the crock for about 30 minutes and everything thickened up beautifully. In the future I think I would drain the tomatoes to see if that improves the consistency for the recipe as it's written. Additionally, I had to add the recommended tablespoon of Cajun seasoning (I used one purchased in New Orleans) and I still needed to add additional hot sauce to give the dish the right punch.

    Jen C Seattle

  4. Made it as listed used Rotel and turkey sausage and it turned out wonderful.Even my picky son loved it and I hate shrimp but added it to this one for my wife with the intent of picking it out of mine,but I actually liked it.The shrimp soaked up all the yummy juice and is the only shrimp I've ever eatten that I liked.Thanks for sharing


  5. this was very good. i used 1tsp of tony chachere's creole seasoning per .lb of meat and several liberal dashes of hot sauce. i also used a Tbsp of chicken base for richness. i would make it again. HTH

    clay russell

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