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

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

joecountry350 October 22, 2009

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 March 07, 2011

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

Rayndrop June 06, 2010