Slow Cooker Shrimp and Andouille Sausage Jambalaya
A hearty Louisiana-style jambalaya packed with smoky andouille sausage, tender shrimp, and the holy trinity of Creole cooking - onions, bell peppers, and celery. This simplified slow cooker version delivers authentic Cajun flavors without constant stirring, making it perfect for busy weeknights or feeding a crowd. The key is browning the sausage first for depth, then letting the crock pot meld all the spices and vegetables into a rich, satisfying stew served over fluffy white rice.
Ingredients
- 12 oz Cajun Style Andouille Sausage, browned in a skillet and sliced
- 28 oz canned diced tomatoes
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- ½ cup celery, sliced
- 3 cloves garlic, minced
- 2 teaspoons Cajun seasoning, adjust if needed after cooking
- 1 teaspoon fresh parsley, minced
- 1 large dried bay leaf
- 1 cup chicken broth
- 1 lb large shrimp, peeled and deveinedchicken thighs1 lb boneless thighsbudget-friendlypoultryshellfish-free
add with sausage, cook full time
Full guide → - 1 tablespoon cornstarch(optional)
- 2 tablespoons cool water(optional)
- 2 cups Long grain white rice, cooked
Instructions
- 1
Brown the sausage in a skillet, cool and slice
- 2
Pour diced tomatoes into crock pot and add onion, bell pepper, celery, bay leaf and garlic
- 3
Add Cajun seasoning, fresh parsley, sliced sausage and broth
- 4
Cover and cook for 3 hours on high or 4-5 hours on low
- 5
Add cleaned shrimp, stir and cover, cook another 15 minutes until shrimp are cooked through
- 6
If desired for thicker broth, mix cornstarch with water and stir into crock pot
- 7
Serve over cooked white rice
Tips
Brown sausage well to develop smoky flavor and prevent greasiness in the final dish.
Add shrimp only in the last 15 minutes to prevent overcooking and rubbery texture.
Adjust Cajun seasoning after cooking as slow cooking can mellow spices significantly.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can prep vegetables and brown sausage 1 day ahead
Serve immediately over hot rice with additional Cajun seasoning on side
Common Mistakes
Add shrimp only in final 15 minutes to avoid overcooking
Brown sausage first to prevent greasy jambalaya
Substitutions
Gluten-Free Swaps
General Alternatives
add with sausage, cook full time
Full guide →FAQ
Can I use frozen shrimp?
Yes, thaw completely and pat dry before adding. Frozen shrimp may release more water so consider using less broth initially.
What if my jambalaya is too watery?
Mix cornstarch with cool water as directed, or cook uncovered for 10-15 minutes to reduce liquid naturally.
How long will leftovers keep?
Refrigerate up to 3 days or freeze up to 3 months. Reheat gently and add splash of broth if needed.