Let’s walk through this incredibly easy “dump and cook” process:

1. Combine (Almost) Everything:

• In the insert of your slow cooker, combine the sliced smoked sausage, raw peeled and deveined shrimp, chopped bell pepper, chopped onion, minced garlic, undrained diced tomatoes, chicken broth, uncooked long-grain rice, Cajun seasoning, salt, and pepper. (See Important Note Below)

2. Stir Well:

• Stir all the ingredients together thoroughly to ensure everything is well combined and the rice is mostly submerged in the liquid.

3. Cook:

• Cover the slow cooker securely with the lid.
• Cook on the LOW heat setting for 4-5 hours OR on the HIGH heat setting for 2-3 hours. The dish is ready when the rice is tender and most of the liquid has been absorbed.

4. Serve:

• Fluff the Jambalaya gently with a fork. Taste and adjust salt and pepper if needed.
• Serve hot, garnished generously with sliced green onions.

IMPORTANT NOTE ON SHRIMP/RICE TIMING: This recipe instructs adding raw shrimp and uncooked rice at the very beginning with all other ingredients for a 2-5 hour cook time. Please be aware that this method will almost certainly result in overcooked, rubbery shrimp and potentially mushy or unevenly cooked rice. For much better texture, see the Tips and Variations section for the recommended method of adding shrimp only during the last 15-30 minutes of cooking and potentially using converted rice or cooking rice separately. I am detailing the recipe as written here, but strongly advise considering the timing modifications.