Crock Pot Recipe – Shrimp Jambalaya

There’s nothing greater than coming home from work to a kitchen filled with a wonderful aroma and knowing that dinner is ready to go! That’s why I love my crock pot. Here’s a truly delicious recipe for Shrimp and Chicken Jambalaya (thank you


  • 1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
  • 2 stalks celery, thinly sliced
  • 1 medium green bell pepper, cut into 1 inch pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes, with liquid
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 cup uncooked orzo pasta
  • 1 pound cooked shrimp, peeled and deveined


  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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5 Responses to Crock Pot Recipe – Shrimp Jambalaya

  1. Abbigail says:

    How many does this serve typically?

    • LA says:

      It makes a lot! I usually make it for two people and I always have a ton left over that we can use for dinner and lunches throughout the week!

  2. Linsey says:

    Are you suppose to cook the chicken first?

    • LA says:

      Hi Linsey! You don’t have to cook the chicken first – just throw it in the crock pot and it will cook in there. Enjoy!

  3. Pingback: Top Recipes of 2015 | Made in Annapolis

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