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Easy Crockpot Shrimp Jambalaya

Healthy Crockpot Shrimp Jambalaya (Gluten Free)

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5 from 1 review

  • Author: SueseaQPI.com
  • Total Time: 3:40
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Slow Cooking intensifies the sweetness of the tomatoes and the flavors of the spices in this Healthy Crockpot Shrimp Jambalaya Recipe.  Who says you can't eat delicious food and lose weight, not me 😁


Units Scale
  • 14.5 Ounce can of No-Salt Added Tomatoes, un-drained
  • 1 cup of Water
  • 1/2 Low Sodium Chicken Broth
  • 1/2 cup of Chopped Onion
  • 1 cup of Diced Peppers (Red, Green and Yellow)
  • 2 ounces of Turkey Bacon or Smoked Ham
  • 2 Teaspoons of Dried Parsley
  • 1 Teaspoon of Dried Oregano
  • 2 Garlic Cloves minced
  • 1/2 Teaspoon of Dried Thyme
  • 1/4 Teaspoon of Cayenne Pepper
  • 1/4 Teaspoon of Cumin
  • 1 Bay Leaf
  • 8 ounces of Medium Shrimp - Peeled and Tail Removed - If using Frozen just thaw in warm water
  • 1 cup of Frozen Cut Okra or Spinach whichever you prefer
  • 1 cup of Uncooked Instant Brown Rice
  • 1/4 cup of Parsley


  1. In the Crockpot, stir together the tomatoes with liquid, water, onion, peppers, bacon or ham, parsley, oregano, garlic, thyme, cayenne, cumin and the Bay Leaf.  Cook, covered on low for 5-6 hours or on high for 2-3 hours, or until the vegetables are tender.
  2.  If using the low setting, change it to high, quickly stir in the shrimp, okra or spinach, and rice and the 1/2 cup of chicken broth then re cover the crockpot.  Cook for 30 minutes, or until the rice is tender.  Discard the Bay Leaf.  Serve the Jambalaya sprinkled with Parsley.


  • Spray your slow cooking bowl with cooking spray - Coating the inside of the ceramic bowl with cooking spray will prevent sticking and make cleanup super easy.
  • Don't peek - Unless specifically directed in the menu, don’t lift the lid to check your food. Each time the lid is lifted, it adds approximately 30 minutes to the cooking time.
  • Prepare for slow cooking the night before - prepare everything you need for your slow-cooked meal the night before, put it into the slow-cooker dish, cover and store in the fridge overnight. Ideally the dish should be as close to room temperature as possible, so get it out of the fridge when you wake up and leave it for 20 minutes before turning the cooker on. 
  • Don't be afraid of the easy rice shortcut - embrace the Minute Rice. That way, you avoid the possible pitfall of underdone rice in your jambalaya, which can ruin the whole dish
  • Prep Time: 10 minutes
  • Cook Time: 3:30
  • Category: Dinner
  • Method: Crockpot
  • Cuisine: Gluten Free


  • Serving Size: 12 ounces
  • Calories: 290
  • Sugar: 5.1 g
  • Sodium: 91.8 mg
  • Fat: 3.3 g
  • Carbohydrates: 44.6 g
  • Protein: 20.8 g
  • Cholesterol: 104.6 mg