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Square serving bowl of Jambalaya with plates in background.
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Slow Cooker Jambalaya

Fix it and forget it this Slow Cooker Jambalaya is a hit! Quick to throw together with tremendous flavor, you will have a meal the whole family can enjoy
Prep Time10 minutes
Cook Time5 hours 10 minutes
Total Time5 hours 20 minutes
Course: Main Course, Slow Cooker
Cuisine: American
Servings: 6 - 8
Calories: 482kcal
Author: Tornadough Alli

Ingredients

  • 2 skinless chicken breasts cut into bite sized chunks
  • 1 pound andouille sausage links sliced
  • 1 green bell pepper diced
  • 28 ounces diced tomatoes
  • 1 medium white onion chopped
  • 3 celery stalks sliced thin
  • 2 cups chicken broth
  • 2 bay leaves
  • 1 Tablespoon oregano
  • ½ teaspoon thyme
  • 1 Tablespoon cajun seasoning (
  • ½ teaspoon paprika
  • ½ teaspoon cayenne
  • 1 Tablespoon garlic minced
  • 1 pound medium or large shrimp shelled and deveined
  • 1 ½ cups instant white rice
  • 1 Tablespoon parsley minced

Instructions

  • Place the chicken breast, sausage, bell pepper, can of tomatoes, onion, celery, chicken broth, bay leaves, oregano, thyme, cajun seasoning, paprika, cayenne and garlic in the crock pot. Stir to combine.
  • Cook on low for 5 hours or high for 3 ½ hours.
  • When the jambalaya has cooked for 3 ½ to 5 hours, add the shrimp and cook for 20 minutes.
  • Then, add the instant rice and cook for 5 to 10 minutes. Turn off the cooker and let it sit to soak up the broth.
  • If using long grain rice, cook separately according to package directions and stir into the jambalaya. Turn off and allow to sit for 10 to 15 minutes. Season with salt and pepper if needed.
  • Garnish with parsley and serve with your favorite sides if desired.

Notes

  1. You can either use instant rice or long grain white rice, we give instructions for both.
  2. Make sure to use uncooked shrimp that is peeled and deveined.
  3. You can substitute andouille for smoked sausage or kielbasa if you are not a spice fan.
  4. This can be frozen, see my tips above.
  5. This makes a large batch, you can cut it in half if you are only serving a few people.
  6. I suggest using an 8qt slow cooker for this recipe.
  7. This can be cooked on low for 3-4 hours or high for 5-6 hours.

Nutrition

Calories: 482kcal | Carbohydrates: 29g | Protein: 37g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 1631mg | Potassium: 885mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1224IU | Vitamin C: 38mg | Calcium: 131mg | Iron: 5mg