There’s nothing like a steaming, spicy bowl of crock-pot jambalaya to warm you up!
Between the sausage, tomatoes, and spicy cajun seasoning, thiscrock-potjambalaya recipe is bursting with flavor.
This recipe calls for frozen deveinedshrimp, but notice how I didn’t say to buy shelled shrimp.
Kiersten Hickman/Eat This, Not That!
I personally prefer to make this recipe with shrimp that hasn’t been shelled yet.
Between the diced tomatoes and the chicken stock, the recipe does come out soupy.
Soak up those juices by serving plates of jambalaya on beds of white rice.
Kiersten Hickman/Eat This, Not That!
Makes 8-10 servings
Ingredients
1 Andouille sausage, sliced1 lb.
frozen deveined shrimp, thawed1 lb.
Tip
Freeze this meal and save it for later!
Add shrimp to another smaller plastic bag before putting it in, to separate it from the other ingredients.
double-check to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker.
Mix ingredients (besides shrimp) together so they are evenly distributed before turning on the slow cooker.
Add the can of diced tomatoes and pour in the chicken stock and follow the normal instructions from there.
