Andouille Sausage Jambalaya with Shrimp

- Photo: Iain Bagwell; Styling: Victor Protazio
Photo: Iain Bagwell; Styling: Victor Protazio

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.

Hands-on time: 15 minutes
Total time: 4 hours 40 minutes
Yields: Makes 8 to 10 servings


1 pound andouille sausage, sliced

1 tablespoon canola oil

2 (8-oz.) packages prechopped onion, celery, and bell pepper mix

4 garlic cloves, minced

1 tablespoon Creole seasoning

1 teaspoon dried thyme

2 (14.5-oz.) cans fire-roasted diced tomatoes

2 cups chicken broth

2 (3.5-oz.) packages boil-in-bag rice

1 pound medium-size raw shrimp, peeled and deveined

Chopped fresh parsley

Sliced green onions

Hot sauce (optional)

How to Make It

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.

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.

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.

Cook's Notes:

We tested with Swanson 100% Natural Chicken Broth.


More from MyRecipes