Andouille Sausage Jambalaya With Shrimp

Prep Time
4 1/2h
Cook Time
4h 15m
Ready In

"This is made in the slow cooker, so stir the cooked rice in at the end instead of cooking it in the pot with the main ingredients. Sometimes I can't find Andouille, and I substitute Conecuh Smoked has the right spice to fit the recipe!"

Original is 8 servings
  • For Garnish


  • Serving Size: 1 (310.4 g)
  • Calories 425.1
  • Total Fat - 21.1 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 112.3 mg
  • Sodium - 1354.8 mg
  • Total Carbohydrate - 38.4 g
  • Dietary Fiber - 1.7 g
  • Sugars - 4.3 g
  • Protein - 20.1 g
  • Calcium - 74.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 8.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

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

Step 2

Add the onion, celery, and bell pepper mix, garlic, Creole seasoning, and thyme to the hot drippings. Saute for 5 minutes or until the vegetables begin to soften. Place in the slow cooker and stir in the tomatoes and the chicken broth.

Step 3

Cover and cook on low for 4 hours.

Step 4

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the andouille sausage, look for one with a good spice blend for the best flavor.
  • Be sure to use medium size shrimp for the recipe, as larger shrimp may take longer to cook.

  • Substitute Conecuh Smoked Sausage for Andouille Sausage: This substitution will add more flavor and spice to the jambalaya, as Conecuh Smoked Sausage is known for its smoky and spicy flavor.
  • Substitute Vegetable Broth for Chicken Broth: This substitution will make the dish vegetarian-friendly, while still providing the same flavor and texture. Vegetable broth is also a great source of vitamins and minerals.

Vegetarian Jambalaya Replace the andouille sausage with a plant-based sausage or crumbled tofu. Omit the shrimp and increase the amount of vegetables to two packages of 8-ounce frozen mixed vegetables. Cook the jambalaya on low for 6-8 hours, stirring in the cooked rice at the end.

Garlic Roasted Broccoli - This simple side dish pairs perfectly with the spicy jambalaya, providing a mild contrast to the bold flavors. Roasting the broccoli in garlic and olive oil adds a delicious nutty flavor that will make this dish a hit with everyone at the table.

Cajun Cornbread: This savory cornbread is a perfect accompaniment to the jambalaya. The cajun spices add a subtle kick of flavor that will complement the jambalaya, while the garlic roasted broccoli provides a mild contrast. The cornbread is also a great way to soak up the delicious flavors of the jambalaya!


Q: How long should I cook the jambalaya for?

A: Cook the jambalaya on low for 4 hours, then stir in the cooked rice and shrimp and cook on high for an additional 15 minutes or until the shrimp turn pink.

Q: What ingredients do I need to make jambalaya?

A: You will need chicken, smoked sausage, vegetables (onion, celery, bell pepper, garlic), tomato sauce, broth, seasonings (thyme, oregano, cayenne pepper, paprika), and cooked rice and shrimp.

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Fun facts:

The dish Jambalaya is believed to have originated in Louisiana, USA and is a combination of French, Spanish and West African influences.

The famous country singer, Hank Williams, wrote a song about Jambalaya in 1952 which reached number one on the country music charts.