Description
A hearty jambalaya with smoky sausage and succulent shrimp cooked in a slow cooker, melding spices and flavors for a comforting meal.
Ingredients
- 1 lb smoked sausage, sliced
- 1 lb shrimp, peeled and deveined
- 2 cups long-grain rice
- 1 can diced tomatoes (14.5 oz)
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Fresh parsley or green onions for garnish
Instructions
- Brown the sausage in a skillet over medium heat until cooked through.
- Layer the browned sausage, shrimp, rice, diced tomatoes, bell pepper, onion, and spices in a slow cooker.
- Pour in the chicken broth and stir to combine.
- Cover and cook on low for 6-8 hours, adding shrimp during the last 30 minutes of cooking.
- Adjust seasoning before serving and garnish with fresh herbs.
Notes
For a vegan version, replace the sausage with plant-based sausage and shrimp with chickpeas or lentils. Ensure broth and sausage are gluten-free for a gluten-free variant.
- Prep Time: 15
- Cook Time: 480
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun