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Andouille Sausage Jambalaya with Shrimp

Photo: Iain Bagwell; Styling: Victor Protazio

Hands-on time 15 mins
Total time 4 hrs, 40 mins

Makes 8 to 10 servings

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.


  • 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

  1. 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.

  2. 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.

  3. 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.