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    You are in: Home / Recipes / Slow Cooker Shrimp & Sausage Jambalaya Recipe
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    Slow Cooker Shrimp & Sausage Jambalaya

    Slow Cooker Shrimp & Sausage Jambalaya. Photo by Rayndrop

    1/1 Photo of Slow Cooker Shrimp & Sausage Jambalaya

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 30 mins

    30 mins

    8 hrs

    MA HIKER's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on October 22, 2009

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2011

      35

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2010

      25

      Maybe I did something wrong, but this was very bland. All I could taste was tomato. It was very watery too.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Slow Cooker Shrimp & Sausage Jambalaya

    Serving Size: 1 (319 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 265.8
     
    Calories from Fat 13
    97%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 95.5 mg
    31%
    Sodium 658.9 mg
    27%
    Total Carbohydrate 47.1 g
    15%
    Dietary Fiber 3.6 g
    14%
    Sugars 6.3 g
    25%
    Protein 15.3 g
    30%

    The following items or measurements are not included:

    smoked sausage

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