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Crockpot Shrimp Jambalaya
Yield:
1
Prep Time:
20 minutes
Cook Time:
4 hours
Total Time:
4 hours 20 minutes
Jambalaya is a classic Creole dish that originated in Louisiana. It's a flavorful one-pot meal that's easy to make and perfect for serving a crowd. Jambalaya typically consists of rice, meat, vegetables, and a variety of spices and seasonings that give it a distinct flavor.
The protein in jambalaya can vary, but it usually includes chicken, sausage, and/or shrimp. The vegetables often include onions, bell peppers, and celery, which are known as the "holy trinity" in Creole cooking. Other ingredients such as tomatoes, okra, and garlic can also be added for additional flavor.
Ingredients
- 1 white onion, diced
- 3 ribs celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, diced
- 1 pound smoked sausage, sliced about 1/4 inch
- 1 pound boneless chicken breasts and/or thighs, cut into bite-sized pieces
- 1 (28-ounce) can diced tomatoes
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 to 2 tablespoons Creole seasoning (I like Tony Chachere’s Slap Ya Mama Creole Seasoning)
- 1 pound large shrimp, shell on, thawed
- 1 cup long grain white rice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Fresh parsley, chopped, for garnish
Instructions
- Slow cook the sausage, chicken, and veggies:
Add the onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning to a large slow
cooker. Stir together well.
Cook on high for 3 hours or on low for 4 to 5 hours. You are ready to move onto the next step when the veggies are very tender
and the chicken is cooked through and you can pull it easily apart. - Add the shrimp and cook on high:
Leave the shells on the shrimp, but use kitchen shears to cut up the backs; this will make them easier to peel later.
Add the shrimp to the slow cooker. Stir it in, cover, and cook on high for another 30 to 45 minutes until the shrimp are cooked
through. - Cook the rice:
While the shrimp cooks, cook the rice either according to the package directions or following this boiled rice method. When done,
set the rice aside, covered, until ready to serve. (This makes enough for about 5 cups of cooked rice.) - Taste and season:
Remove bay leaves from the jambalaya and taste. Season with salt and pepper to taste and garnish with fresh chopped parsley.
Either peel the shells off the shrimp now, or serve with the shells on and instruct guests to remove the shells as they eat.
Stir the cooked rice into the jambalaya (as pictured), or serve the jambalaya ladled over top the rice.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 439Total Fat 22gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 223mgSodium 2063mgCarbohydrates 16gFiber 2gSugar 3gProtein 43g
