Crock-Pot Shrimp Jambalaya

Crock-Pot Shrimp Jambalaya

Crock-Pot Shrimp Jambalaya


2 Pounds Shrimp, peeled
2 14.5 oz Cans Diced Tomatoes
1 Cup Onion, chopped
1/2 Cup Celery, diced
1/2 Cup Green Pepper, diced
1/4 Cup Stick Butter
3 Cups Chicken Broth
1 1/2 cups Uncooked Rice
2 Teaspoos Creole seasoning
1/2 Teaspoon Worcestershire Sauce
1/8 Teaspoon Cayenne Pepper (more or less per taste)


  1. Sautee butter, green peppers, onions, and celery in pan on stove.
  2. Add sautee'd vegetables, tomatoes, shrimp, broth, and all seasoning to crock-pot.
  3. Cook on low for 3 hours.
  4. Turn crock-pot to high and add rice.
  5. Cook for an additional hour or until rice is cooked.
  6. Remove Jambalaya from crock-pot once rice is cooked. If you do not, the rice will get mushy.

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