Slow Cooker Shrimp & Sausage Jambalaya

Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

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!

Ingredients Nutrition


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

5 5

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

3 5

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.

2 5

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