Helloooo!!! Thank you all for being patient with me while I took one last late summer hiatus before all the school and sports chaos kicked into full gear. After a little blogging break, I’m coming at you strong with this full-flavored Slow Cooker Shrimp Jambalaya for all cajun-craving fans looking to kickoff football season The Big Easy way.
We’re finally coming to the end of a scorching heat wave that has felt like triple digits for nearly a week. Some crisp autumn air will be a welcomed change especially as we enter Week 1 of football season.
As we transition from summer’s grilling to fall’s slow cooking and game day eating, this shrimp jambalaya belongs in your rotation. No need to wait for Mardi Gras!
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How to Make Slow Cooker Shrimp Jambalaya
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!
- Chicken Mole Stuffed Sweet Potatoes
- Ancho Short Rib Tacos
- Hawaiian Chicken Sloppy Joes
- Pulled Pork Tenderloin
- Thai Beef Stew
- Taco Chicken Chili
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Slow Cooker Shrimp Jambalaya
Equipment
- Slow Cooker
Ingredients
- 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
Instructions
- 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!
Notes
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Made this and it’s absolutely sensational. So much flavour – me and hubby enjoyed it for lunches the next 2 days as well
That’s awesome Marie! So happy you both enjoyed it!! Love the leftovers too!
Yum, yum, and triple yum! My hubby makes something similar which is a chicken and chorizo gumbo but he looooves to slow cook and I love shrimp so I’m bookmarking this one for him to make. I’m pretty sure as soon as he hears the words slow cooker, he’ll totally stray from his standard recipe.
Thanks so much Marie!! I’m a huge fan of slow cooking too. There’s chicken and chorizo in this recipe as well! A win-win for you both! Now all I need is one of your amazing desserts!