Photo: Iain Bagwell; Styling: Victor Protazio
Hands-on Time
15 Mins
Total Time
4 Hours 40 Mins
Yield
Makes 8 to 10 servings

Traditionally, rice is cooked in the jambalaya liquid, but for this flavorful slow-cooker version, it's best to stir in the cooked rice at the end.

How to Make It

Step 1

Cook sausage in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels, and place in a 5-qt. slow cooker.

Step 2

Add onion, celery, and bell pepper mix; garlic; Creole seasoning; and thyme to hot drippings. Sauté 5 minutes or until vegetables begin to soften. Place in slow cooker, and stir in tomatoes and chicken broth. Cover and cook on LOW 4 hours.

Step 3

Cook rice according to package directions. Stir cooked rice and shrimp into sausage mixture in slow cooker; cover and cook on HIGH 15 minutes or until shrimp turn pink. Top with parsley, green onions, and, if desired, hot sauce.

Chef's Notes

We tested with Swanson 100% Natural Chicken Broth.

Ratings & Reviews

So easy; very good.

Kathy
June 22, 2017
Very easy (I mean, what could be easier than using frozen chopped veggies?) and very good. My family loved it. A bit more thyme than I'm used to. I'll probably cut back to 3/4 tsp. next time. Also, a bit more liquid than I expected. I might cut back on the chicken broth to 1 3/4 cup next time. Other than that, everyone loved it!

Yum!

TheMomChef
January 25, 2016
I made this over the weekend during the snow storm and the family love it. It warmed our tummies and filled us up. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/andouille-sausage-jambalaya-with-shrimp/