Coming at you with this full-flavored Slow Cooker Shrimp Jambalaya for all cajun-craving fans looking to kickoff football season The Big Easy way! As we transition from summer’s grilling to fall’s slow cooking and game day eating, this hearty stew belongs in your rotation. No need to wait for Mardi Gras!
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To get started, the leading role of the shrimp is well supported by a hearty trio of chicken thighs, chorizo or andouille sausage, and a smoked ham hock. Adding that ham hock comes straight out of Emeril Lagasse’s play book and those of great chefs before him. It adds rich depth of flavor. And, be sure to shred the meat that falls off the bone when it’s all said and done.
The layering continues with the holy trinity of Cajun cooking – onions, bell peppers and celery – along with lots of minced garlic.
Next stir in the tomatoes, broth and spices, start the slow cooker, and you’re free to go about your day.
The shrimp will need just 15-20 minutes at the end of the cooking time to become perfectly plump and make a flavorful mark.
All you need to do now is have your favorite rice fork-ready to absorb those rich, smoky and subtly spicy juices. Crack open a cold one and enjoy the game. Cheers, gang!!
More Crowd-Pleasing Slow Cooker Recipes to Try!
Slow Cooker Shrimp Jambalaya
- Slow Cooker
- 1 ½ pounds bone-in, skinless chicken thighs
- 8 ounces andouille or chorizo sausage, cut into ½-inch slices
- 1 smoked ham hock
- 1 yellow bell pepper, chopped
- 1 poblano pepper, chopped
- 1 large onion, chopped
- 3 celery stalks, chopped
- 4 large garlic cloves, minced
- 28- ounce can whole tomatoes and juices
- ⅓ cup tomato paste
- 1 cup chicken broth
- 1 tablespoon dried parsley
- 2 teaspoons Cajun seasoning
- 1 ½ teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black ground pepper
- 2 bay leaves
- 1 ½ pounds large raw shrimp, peeled and deveined
- 4 cups cooked rice
- Sliced green onions for garnish
- Place the chicken thighs in the slow cooker. Add the sausage slices and ham hock.
- Spread the bell pepper, poblano pepper, onion, celery and garlic over top.
- Add tomatoes with juices, tomato paste, and chicken broth.
- Stir in parsley, Cajun seasoning, basil, oregano, salt, and pepper. Nestle in bay leaves.
- Cover and cook on low for 5-6 hours.
- Add the shrimp during the last 15-20 minutes of cooking.
- Remove the ham hock bone, chicken bones, and coarsely shred the chicken before serving.
- Serve with cooked rice and garnish with sliced green onions and fresh herbs. Enjoy!
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