Let’s walk through this extremely easy “dump and cook” process, noting the recommendation for adjusting shrimp/rice timing:

1. Combine Ingredients (as written):

• 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.

2. Stir Well:

• Stir all the ingredients together thoroughly to ensure the rice and seasonings are distributed within 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 target is for the rice to be tender and the liquid mostly absorbed.

4. Serve:

• Gently fluff the Jambalaya with a fork. Taste and adjust salt, pepper, or Cajun seasoning if needed.
• Serve hot, garnished generously with sliced green onions.

IMPORTANT TEXTURE ADVISORY: Following the instructions exactly by adding raw shrimp and uncooked rice at the very beginning for a 2-5 hour cook time is highly likely to result in overcooked, rubbery shrimp and potentially mushy or unevenly cooked rice. For significantly better results, please see the strong recommendations in the Tips and Variations and Troubleshooting sections regarding adding shrimp only during the last 15-30 minutes and considering parboiled rice or separate rice cooking