One-Pot Crockpot Shrimp and Andouille Jambalaya Step-by-step instructions

Before you start

Before starting, dice the onion, bell pepper, and celery, and slice the Andouille sausage into coins. Measure out the crushed tomatoes, Cajun seasoning, chicken broth, and rice.

Have the raw shrimp peeled and deveined, and chop the green onions and parsley for garnish. Make sure your slow cooker is at least 6 quarts in capacity to accommodate all the ingredients comfortably.

Instructions

Layer and Combine

1. 1Layer the Base
   Place the diced onion, bell pepper, and celery in the bottom of a 6-quart slow cooker. Scatter the sliced Andouille sausage over the vegetables. Pour the crushed tomatoes over the top, then sprinkle with the Cajun seasoning. Add the chicken broth and stir gently to combine.
   Look for The vegetables should be evenly distributed, and the sausage slices should be visible throughout the mixture.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip For even cooking, try to keep the sausage pieces in a single layer if possible.
2. 2Add the Rice
   Stir in the long-grain parboiled rice, making sure it is submerged in the liquid. Cover the slow cooker with the lid.
   Look for The rice should be evenly coated and mostly submerged in the tomato-broth mixture.
   Tip Parboiled rice holds its texture well during long cooking, so it won't turn mushy.

At the end of this phase, the slow cooker contains a colorful mixture of vegetables, sausage, tomatoes, and rice, all coated in a seasoned broth. The aroma is already promising—smoky, slightly spicy, and deeply savory. Before moving on, ensure the rice is submerged in the liquid and the lid is securely in place.

Slow-Cook and Add Shrimp

3. 3Slow-Cook on High
   Set the slow cooker to HIGH and cook for 3 hours. Do not lift the lid during this time, as it releases heat and extends the cooking time.
   Look for After 3 hours, the rice should be tender and the liquid mostly absorbed, with a thick, saucy consistency.
   Tip If the mixture seems too dry at the end of 3 hours, add a splash of chicken broth.
4. 4Fold in the Shrimp
   After 3 hours, gently fold the raw shrimp into the jambalaya. Replace the lid and continue cooking on HIGH for 20 minutes, until the shrimp are opaque and cooked through.
   Look for The shrimp should be pink and firm to the touch, with no translucent spots.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Stir gently to avoid breaking the shrimp; they cook quickly and can become rubbery if overdone.

After 3 hours, the kitchen smells incredible—rich with Andouille and Cajun spices. The rice should be tender and the liquid mostly absorbed, leaving a thick, saucy jambalaya. When you fold in the shrimp, they immediately begin to turn pink. After 20 minutes, they should be fully opaque and plump.

Finish and Serve

5. 5Finish and Serve
   Turn off the slow cooker. Fluff the jambalaya with a fork, then scoop it into warm bowls. Top each serving with sliced green onions and chopped parsley.
   Look for The jambalaya should be steaming, with the rice fluffy and the shrimp nestled throughout.
   Tip Taste and add more Cajun seasoning if desired, but remember the sausage adds saltiness.

The jambalaya is now a beautiful deep red, studded with pink shrimp, green pepper, and the dark coins of sausage. The rice is fluffy and separate, and the whole dish is steaming and fragrant.

A fork should easily fluff the mixture, and the shrimp should be firm but tender. Garnish generously with green onions and parsley.

Common mistakes

One common mistake is lifting the lid during the 3-hour cooking time, which lets out heat and can make the rice undercooked. Another is overcooking the shrimp, which makes them rubbery; stick to the 20-minute window.

Also, be sure to use parboiled rice, as regular rice may become too soft or absorb too much liquid. Finally, do not skip the green onions and parsley—they add a fresh contrast to the rich, spicy dish.

How to tell it’s done

The jambalaya is done when the rice is tender and has absorbed most of the liquid, and the shrimp are opaque and firm to the touch.

To be safe, the shrimp should reach an internal temperature of 145°F (63°C) when checked with an instant-read thermometer. The mixture should be thick and saucy, not soupy, and the flavors should be well-blended and smoky.

• Shellfish: 145°F (63°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part