Shrimp Jambalaya Recipe -
Shrimp Jambalaya Recipe
  • READY IN 10 hr

Shrimp Jambalaya

Recipe by  

"Something for that day you just don't really want to cook but want to use a slow cooker."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    40 mins
  • COOK

    9 hrs 20 mins

    10 hrs


  1. In a slow cooker, mix chicken, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper, and bay leaf. Cover, and cook on Low 7 to 9 hours.
  2. Remove bay leaf from the chicken mixture, and stir in orzo. Increase heat to High. Cook 15 minutes, until orzo is tender.
  3. Stir in shrimp, and cook 2 minutes, until shrimp are heated through.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2004

This was a very tasty dish and the whole family loved it. We did add extra shrimp. The one problem is the cooking time. After about 5 hours on high I noticed it was almost done. If I had left it for 7 -9 as stated then it would have been mush. I had to turn it off for 2 hours and then proceed as directed with the orzo and shrimp. Keep an eye on this when cooking. Great reheated leftovers.

Most Helpful Critical Review
Apr 06, 2005

It was OK - not nearly spicy enough, though, and it lacked the flavor of traditional jambalaya, even after adding extra spices. If I were to make this again, I would add a spicy andouille sausage and a heap of cajun seasoning. I only ancini de pepi, so I served it over the traditional hot white rice instead of orzo. My 4 and 6 year olds ate a good portion.

Sep 14, 2006

For a jamabalaya made in a crock pot instead of from scratch with the traditional roux, it's not bad. However, since I'm accustomed to the traditional ways of making Cajun and Creole dishes, I'm probably not going to use this recipe all that often. There just seemed to be something lacking about the flavor. Maybe next time I'll up the amount of Cajun seasoning I used in place of the Italian.

Jun 04, 2009

Strange version of jambalaya. Aside from that the only part that tasted good in the end was the chicken.

Jan 07, 2011

First of all, I made a couple of changes to this recipe. I used a full tsp of salt instead of 1/2 and added about a tbsp of chili powder to give it a little more kick and depth. Also, I didn't have any orzo, so I used instant brown rice. The pros to this recipe are that it is very easy and a great example of slow cooker "make it and forget it". The cons (in my opinion) are that even with the added salt and spices, it was still kind of bland. This is more of a "mock jambalaya" simply because a true jambalaya has a lot more kick and richness created by the roux and cajun spices. However, there is a lot of room for experimentation with this recipe, and I will continue to use it as a base and play around with it.

Apr 19, 2010

we made this over the weekend and thought it could use more seasonings. very bland! we added extra shrimp and chicken!

Jan 19, 2011

I also added cajun style andouille sausage, a lot more spices, and some Frank's Hot Sauce to make it extra spicy. It definitely hit the spot on this nice snow day! It was pretty easy to make!

Mar 07, 2011

simple, fast and delicious, all I did was add about 2 1/2 tablespoons of Old Bay seasoning.


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  • Calories
  • 270 kcal
  • 14%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 26.8 g
  • 54%
  • Sodium
  • 441 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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