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 recipe yields 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 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.

Tips & Variations

No special items needed.