Ingredients for Slow Cooker Shrimp Sausage Jambalaya
- 1/2 cup chopped onion
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 celery rib, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 lb smoked sausage, sliced (such as kielbasa or andouille)
- fresh parsley, chopped (for garnish, optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1 pound large shrimp, peeled and deveined
- cooked rice (for serving)
- 1 tablespoon Emeril's Bayou Blast
- 1 cup chicken broth
- 1/2 teaspoon cayenne pepper (optional)
- 1 bay leaf
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How to Make Slow Cooker Shrimp Sausage Jambalaya
- In a large slow cooker, combine 1 tbsp Emeril's Bayou Blast, 1 lb turkey kielbasa (sliced), 1 green bell pepper (chopped), 1/2 cup chopped onion, 2 cloves garlic (minced), 1 (14.5 oz) can diced tomatoes (undrained), 1 cup chicken broth, 1 tsp dried thyme, 1/2 tsp cayenne pepper (optional), and 1 bay leaf.
- Cover and cook on low for 7-8 hours, or until the kielbasa is cooked through and the vegetables are tender-crisp.
- Stir in 1 lb shrimp (peeled and deveined).
- Cover and cook on high for 30 minutes, or until the shrimp are pink and opaque.
- Remove the bay leaf. Serve hot over cooked rice. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
25g
Fat
1g
Carbs
15g
