Slow Cooker Shrimp & Sausage Jambalaya | Paleo, Whole30

Ever since I made a giant batch of Cajun Seasoning Blend for my "Creamy Cajun Chicken Pasta", I've been on a major kick with that flavor profile.  I just love the savory-spicy kick that even a pinch of Cajun spice adds to any dish.  Cajun scrambled eggs?  Yum.  Cajun chicken soup?  Delicious.  Cajun Slow Cooker Jambalaya?  Perfect.

After some playing around in the kitchen, I've got another perfectly spiced, EASY recipe for you guys to put your Cajun seasoning blend to good use:  and this time it's done slow.  

That means you go out and live your life, and get stuff done.  Come home, and dinner is waiting.  I just love me a slow cooker meal... don't you!?

So if you're a spicy fiend like I am - totally go for the andouille sausage in this.  Trader Joe's makes a great one, and I've seen a Cajun one from Aidell's too (just keep an eye out for added sugar in both if you're on a Whole30).

If you're more of a sweet-savory kind of person, try this dish with chicken apple sausage!  My all-time-fav Whole30 compliant (meaning no added sweeteners or "stuff") is hands-down the Aidell's chicken apple sausage.  It's more savory than sweet, and adds the perfect flavor to this dish.

Hope you give this one a try, and enjoy!  Let us know down below if you make any changes we should hear about.


  • 1 lb andouille or chicken apple sausage, in 1/4" slices
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 large bell pepper, chopped
  • 1/2 sweet onion, chopped
  • 1/2 cup chicken bone broth
  • 2 Tbsp tomato paste
  • Cajun Seasoning Blend:
    • 2 tsp each:  garlic powder, paprika
    • 1 tsp each:  salt, black pepper, onion powder, dried oregano, dried thyme
    • 1/2 tsp cayenne pepper
  • 1 lb large shrimp, peeled & deveined
  • 2 cups cauliflower rice


  1. In a slow cooker, mix the sausage*, tomatoes, bell pepper, onion, bone broth, tomato paste, and seasoning.
  2. Cover and cook for 7 to 8 hours on low, or 3 to 4 hours on high.
  3. During the last 30 minutes of cook time, stir in the shrimp and cauliflower rice (cook for an additional 30 minutes if the shrimp and/or rice are frozen).
  4. Scoop into bowls & serve hot!

  • If you want extra color and flavor on the sausage, you can quickly brown it in a pan first.  Slice it up, then brown each side for 2-3 minutes in a bit of cooking fat.
  • If you tolerate grains, this would be perfect over white rice to soak up all of those yummy juices!

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momtotandc said...

Jessie has the best sense of intense flavors w/ the perfect balance. This was ridiculous good! 2nd recipe I have used from Jessie & both are amazing good! NOTHING is lacking in this dish! Prob the best Jambalaya I have ever tasted where flavor is concerned!

Jessie B said...

That's one of the sweetest comments I've ever received, THANK YOU! I'm beyond flattered!!!

Jaime @ laviejaime said...

How many does this serve? Thanks!

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Milo said...

Is there anything more tasty in this world, than shrimps? And seafood in general? And it's not only taste good as hell, it's also very good for your health. Not so long ago I did a research and wrote a paper about salutation of seafood. You can read it here if you want:

Leslie said...

I made this last night on the stovetop ...... it was amazing!!!! Can't wait to try the chili next week!

Tami said...

Hi Jessie, I need some ideas. I made this today and it turned out dry. I followed the recipe to a T.

Susan said...

Jessie, it looks like your pictures have way more than liquid than mine. (I just threw it in the crockpot). Is it just 1/2 cup of broth? Or should the tomatoes not be drained? Maybe I should add more broth? Thanks so much for your thoughts!

Tami said...

I added an additional cup of broth.

Jessie B said...

Susan- As it cooks in the slow cooker, more liquid forms from the vegetables cooking. If you want more liquid still, don't drain the tomatoes and add some additional broth if you'd like. The way my pictures turned out above are after following the recipe! :)

Tami- I'm glad you added some additional broth if that's how you prefer it! :)

Susan said...

Thanks so much! I can't wait for dinner :)

Silvana Schar said...

Hi! So if I’m making this on the stove top, how long do you think the cooking time is?

Keith said...

Jesse B. This recipe sound great and I'm planning to try it. One question: I have a pre-mixed Cajun spice from Louisiana Fish Fry Products. Any idea how much of that I should use? Totaling up the spice quantities in the recipe gives a HUGE total quantity of spices.