Description
A comforting and flavorful slow-cooked jambalaya with sausage and shrimp, perfect for gatherings.
Ingredients
Scale
- 1 lb smoked sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 cup long-grain rice
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 1 bell pepper, chopped
- 2–3 cloves garlic, minced
- 2 cups chicken broth
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh parsley or green onions for garnish
Instructions
- In a skillet, brown the sliced sausage over medium heat until nicely colored.
- In the slow cooker, combine the browned sausage, onion, bell pepper, garlic, rice, tomatoes, and spices.
- Pour the chicken broth over the mixture and stir to combine.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- In the last 30 minutes of cooking, add the shrimp, cover, and cook until they are pink and tender.
- Season with salt and pepper to taste before serving.
- Garnish with fresh herbs and serve.
Notes
Serve with cornbread and hot sauce for an authentic Southern experience. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg