Classic Shrimp and Sausage Jambalaya

Classic Shrimp and Sausage Jambalaya


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Making this classically Creole dish in a crockpot allows the flavors of the chicken, shrimp, and sausage to blend marvelously! If you want more zing, use dirty rice and add some more Creole spices!

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Time needed

20 min preparation + 5 1/2 hour cooking

Serving Size / Yield

8 servings


  • 2 lb. boneless, skinless chicken thighs
  • 1 lb. smoked sausage, cut into 2-in. slices
  • 1 large onion, chopped
  • 1 large green bell pepper, seeded and chopped
  • 3 stalks celery, chopped
  • 1 (28 oz.) can diced tomatoes, with juice
  • 3 cloves garlic, chopped
  • 2 C. chicken broth
  • 1 Tbs. Cajun spice mix
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 lb. shrimp, peeled and deveined
  • 1 3/4 C. long grain rice

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Combine the chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spicy mix, thyme, and oregano in a large crockpot. Cook on low for 5 hours. Add the shrimp and rice. Cook on high for 30 minutes.

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