This delicious Slow Cooker Jambalaya Soup is full of tender rice, shrimp and southern vegetables cooked in a zesty creole seasoned broth. It's a dump and go recipe that cooks quickly and makes a hearty wholesome dinner.
Table Of Contents
This easy Slow Cooker Jambalaya Soup makes a hearty creole flavored meal that makes a wholesome and hearty lunch or dinner. It's healthy and low on calories, but big on flavor! While it's a vegetarian jambalaya full of vegetables and shrimp, it can be made even heartier by adding kielbasa or andouille sausage.
Making jambalaya soup in the crockpot doesn't take long, just 3 hours. This recipe is based off my Instant Pot Jambalaya, which also makes a quick and easy Creole-style dinner. Cajun pasta and Southern baked mac and cheese are other favorites if you love Southern style dinners!
Why You'll Love Slow Cooker Jambalaya Soup
- It's has a quick cooking time.
- It's virtually a set it and forget it recipe, with just the shrimp added at the end so it doesn't overcook.
- Jambalaya soup is healthy and packed with ultimate flavor!
Ingredients
- 10 cups vegetable broth (or chicken/beef broth)
- 1 cup long grain parboiled white rice
- 1 ½ cups fire roasted diced tomatoes
- 1 cup plain tomato sauce
- 6 oz fresh okra, cut into rounds
- 2 large peeled and chopped carrots
- 3 stalks chopped celery
- 3 diced scallions
- 1 large diced sweet onion
- 1 large chopped bell pepper (any color)
- 1 tbsp paprika
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp dried oregano
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp black pepper
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp cayenne pepper
Step-By-Step Instructions
- Add the parboiled white rice, vegetable broth, fire roasted diced tomatoes, tomato sauce, okra, celery, carrots, scallions, onions, garlic and all seasonings to the slow cooker. Stir gently, ensuring the rice remains covered by the broth.
- Set to LOW for 3 hours. When done, mix well and turn the heat to HIGH. Add the shrimp, cover and cook for additional 30 minutes.
- Transfer to a serving dish and serve warm, seasoned with additional salt, black pepper and cayenne powder if desired.
Chef's Tips
- This recipe creates a soup with tender, soft rice and vegetables. It doesn't become mushy but can overcook if not removed from the slow cooker immediately after it's done.
- Add sliced andouille sausage or kielbasa for an even heartier meal.
- Still worried about the rice overcooking or not cooking enough? Cook it in your Instant Pot first, then add to the soup with the shrimp.
How To Store
Store slow cooker jambalaya soup in a covered container for up to 7 days in the fridge. It can be frozen for up to 6 months and thawed in the fridge overnight.
Recipe FAQs
Yes! Add frozen shrimp as you would thawed shrimp. Check it after the 30 minutes and if it hasn't reached at least 145 degrees internally, continue slow cooking until it does.
Chopped asparagus, green chiles and green beans are delicious additions to this jambalaya soup, which is already packed with a great combination of wholesome vegetables.
For the best outcome stick with parboiled white rice. This recipe is created with a cook time and rice to water ratio for parboiled white rice.
Recipe
Slow Cooker Jambalaya Soup
Equipment
- slow cooker
Ingredients
- 1 lb large shrimp peeled and tails removed
- 10 cups vegetable broth
- 1 cup parboiled white rice
- 1 ½ cups fire roasted diced tomatoes
- 1 cup tomato sauce
- 6 oz okra cut into rounds
- 2 large carrots peeled and chopped
- 3 stalks celery chopped
- 3 scallions diced
- 1 large sweet onion diced
- 1 large bell pepper any color, chopped
- 1 tablespoon paprika
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Instructions
- Add the parboiled rice, vegetable broth, fire roasted diced tomatoes, tomato sauce, okra, celery, carrots, scallions, onions, garlic and all seasonings to the slow cooker. Stir gently, ensuring the rice remains covered by the broth.
- Set to LOW for 3 hours. When done, mix well and turn the heat to HIGH. Add the shrimp, cover and cook for additional 30 minutes.
- Transfer to a serving dish and serve warm, seasoned with additional salt, black pepper and cayenne powder if desired.
Alan Albright
This one is missing something as the flavor just isn't there. In addition, the fresh vegetables (carrots, celery, and okra) were not cooked through. I would suggest cooking at least 4-6 hours on low to ensure they are tender. I might also add another cup of rice as there wasn't much compared to the broth. Interested to see what others have to say.