This slow-cooked version of a Louisiana favorite leans on smoky andouille and juicy shrimp for maximum flavor. A nod to African jollof and Spanish paella, jambalaya is a genius way to transform rice into a satisfying one-pot dish.
| Level: | Easy |
| Total: | 4 hr 10 min |
| Prep: | 10 min |
| Cook: | 4 hr |
| Yield: | 6 servings |
Ingredients
- 1 pound andouille sausage, sliced 1/2 inch thick
- 2 green bell peppers, chopped
- 2 stalks celery, sliced
- 1 bunch scallions, chopped
- 1 28-ounce can diced tomatoes
- 1 cup converted rice
- 1 1/2 cups low-sodium chicken broth
- 2 teaspoons Cajun seasoning
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper (optional)
- 1 pound large shrimp, peeled and deveined
- Chopped fresh parsley, for topping
Instructions
- Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.
- Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 463 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 25 g |
| Cholesterol | 139 mg |
| Sodium | 1166 mg |
Reviews
Made it exactly like the directions once I learned what converted rice is. It must make a difference because mine was delicious and the rice was cooked perfectly. The shrimp were also properly done.
Great flavor, but the rice I bought didn’t cook so it was crunchy when eating. Not sure where I went wrong. Will try the recipe again with a different approach on the rice.
This was tasty but the rice was definitely over cooked. It turned out really mushy. Shrimp & andouille was good. Overall this dish was a little spicy but would have been fine if the rice was not a paste. Could reduce the cooking time by 1 hour or make rice separately & add in at the end.
Love this recipe! Quick & easy prep and absolutely delicious. I cooked the rice separately and changed the spice level just a touch; other than that it was fantastic!
Very tasty IF you like spice! Based on other reviews, I reduced the Cajun spice to 1 1/2 tsp, and omitted the cayenne. Still too spicy for our taste.
This was great! I am always looking for slow cooker options this time of year, this was fairly easy to pull together and the house smelled so good all afternoon! Just a bit spicy, so I will reduce the amount of Cajun spice next time. I was worried about the rice not turning out ok after reading some of the reviews, so I made the rice separately and just put it in the bottom of the bowl to serve.
Family really likes this one! After making it a few times here is what I suggest:
– 3/4-1 cup of broth only
– If using 2 cans of tomatoes drain one
– Just add cooked rice at the end (parboiled doesn’t get cooked all the way)
From a mom who doesn’t like cooking: Easy with a lot of flavor however, a little too spicy for the whole family. Also, the rice came out over cooked and mushy. I think leaving out the cayenne and cooking the rice separately this would be so much better. I would make again but with these changes I feel like no one would no I suck in the kitchen.
This was ok, not fantastic. It wasn’t dry the way a jambalaya should be but was good enough to enjoy. I wouldn’t make this recipe again.
This was really good.Mine came out a little watery but reheated leftovers should be amazing. Make sure to use the correct rice that’s key.Spice was just right I used Tony’s and the cayenne. Will make this again.