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This creole shrimp jambalaya is spicy, hearty, and protein-packed. Best of all, the slow cooker does all of the work for you in an afternoon.
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Easy New Orleans Slow Cooker Shrimp Jambalaya

This creole shrimp jambalaya is spicy, hearty, and protein-packed. Best of all, the slow cooker does all of the work for you in an afternoon. 

Course Main Course
Cuisine American
Keyword cajun, crockpot, easy, new orleans, shrimp jambalaya, slow cooker chicken bone broth recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6
Author Sharon Chen

Ingredients

  • 12 ounces boneless skinless chicken breasts finely diced
  • 6 ounces Andouille sausage (or any type of smoked sausage) sliced
  • 1 green bell pepper finely diced
  • 1 medium red onion chopped
  • 2 celery stalks chopped
  • 8 ounces white mushrooms sliced
  • 2 cups tomato diced
  • 4 cloves of garlic pressed or minced
  • 1 tablespoon cilantro leaves finely chopped
  • 2 1/2 cups Kettle & Fire Chicken Bone Broth
  • 1/3 cup tomato paste
  • 1 tablespoon olive oil
  • 1 teaspoon Louisiana hot sauce
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon ground pepper
  • 1 teaspoon ground cumin
  • 12 ounces raw large shrimp peeled and deveined
  • 2 cups jasmine rice or regular white rice

Instructions

  1. Place all the ingredients in your crockpot, excluding shrimp and rice. Stir well.

  2. Set the crockpot on high and cook for 2-3 hours.

  3. About 40 minutes before serving, add rice and shrimp to the crockpot. Stir and make sure the rice is completely covered. Continue cooking on high for 40 minutes, until the rice is tender.

Recipe Notes

  • If using brown rice, prepare to stir it into the crock pot an hour before serving, because brown rice takes more time to cook.
  • For best results, I recommend enjoying this jambalaya the same day as it’s cooked. Storing any leftovers will likely affect the rice texture. However, you can totally cook the rice separately and pour the crock pot jambalaya mixture over the cooked rice. Then you can enjoy the leftovers as well!