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For use with any CanCooker

Sausage & Shrimp Jambalaya

Sausage & Shrimp Jambalaya

Prep Time - 15 minutes
Cook Time - 1 hour


  • 2 tbsp Butter
  • 8 ounces Andoille Sausage Cut into ¼ Inch Slices
  • 2 tbsp Ground Paprika
  • 1 tbsp Ground Cumin
  • 1 tbsp CanCooker Original Creole Seasoning
  • ½ cup Diced Tomatoes
  • 1 Large Green Bell Pepper Diced
  • 2 stalks Celery Diced
  • 4 Green Onions Thinly sliced
  • 1 tsp Salt
  • 1 Bay Leaf
  • 1 cup Uncooked Brown Rice
  • 3 cups Chicken Stock
  • 1 pound Large Shrimp Peeled and deveined
  • Salt and Ground Black Pepper To Taste


  • Place butter and sausage in any non-stick CanCooker and cook over medium heat 5-6 minutes until sausage begins to brown.  Stir in paprika, cumin, creole seasoning, tomatoes, celery, green pepper, green onions, salt and bay leaf.  Cook for 2-3 minutes.  Add brown rice and chicken stock and turn heat to low.  Cover and cook until rice is tender, about 45 minutes.  Stir in shrimp, replace lid and cook for 5 minutes.  Season with salt and black pepper. Depending on what type of rice you are using cooking times may vary.


  • I used a whole can of diced tomatoes, a little less chi cken broth and a dash of red pepper flakes. Whaf a great dish!

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