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

    Average Rating:

    7 Total Reviews

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    • on October 22, 2009

      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

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    • on March 07, 2011

      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.

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    • on June 06, 2010

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

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    • on December 17, 2008

      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!

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    • on January 18, 2008

      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

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    • on July 17, 2007

      I was going to wait until cooler weather to try this, but I needed something quick to put together for dinner yesterday and I had everything on hand to make this. I used the slow cooker and I'm sure this is something I'll be making a lot in the future. The combination of flavors is great, and it makes for a very satisfying meal. Thanks for a great recipe.

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    • on February 03, 2007

      I made this right after tagging it yesterday and running short of time, using the HIGH setting for 4 hours option and it was perfectly done. The simmering smelled wonderful all afternoon! I followed your suggestion of 1 tablespoon of Bayou Blast but I still needed the pepper sauce plus extra at the table to get a punchy heat level. My yield served 4 healthy appetites with an equal amount left over. I like that it is served over rice rather than the rice being cooked in the jambalaya. As rice isn't a favorite starchy food in my house, all could assemble their bowls to taste. Thanks for sharing this easy, tasty recipe!

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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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