Simple Slow Cooker Jambalaya

Simple Slow Cooker Jambalaya
  • PREP TIME
    20 mins
  • COOK TIME
    4 hrs 30 mins
  • TOTAL TIME
    4 hrs 50 mins
  • SERVING
    12 People
  • VIEWS
    108

Transport your taste buds to the heart of Louisiana with this effortlessly delicious slow cooker jambalaya! Chicken, sausage, and succulent shrimp meld with vibrant vegetables and fluffy rice in a symphony of flavors, creating a one-pot wonder perfect for feeding a crowd or a cozy family dinner.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    32 g
  • Cholesterol
    123 mg
  • Fiber
    2 g
  • Protein
    26 g
  • Saturated Fat
    6 g
  • Sodium
    843 mg
  • Sugar
    3 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a 6-quart or larger slow cooker, combine the chicken, diced tomatoes, andouille sausage, chicken broth, mirepoix, bell pepper, garlic, Cajun seasoning, thyme, and oregano. Stir well to combine. (5 minutes)

02

Step

Cover the slow cooker and cook on HIGH for 4 to 5 hours, or on LOW for 6 to 8 hours, until the chicken is very tender. Stir occasionally during the cooking process. (5 hours)

03

Step

During the last 30 minutes of cooking, stir in the rinsed rice and shrimp. Ensure the shrimp are submerged in the liquid. (2 minutes)

04

Step

Cover and continue to cook until the rice is tender and the shrimp are pink and cooked through, about 30 minutes. (30 minutes)

05

Step

Turn off the slow cooker and let the jambalaya stand, covered, for 10-15 minutes to allow the rice to absorb any remaining liquid. (15 minutes)

06

Step

Garnish with freshly chopped parsley before serving. (2 minutes)

For a richer flavor, brown the sausage and chicken in a skillet before adding them to the slow cooker.
Adjust the amount of Cajun seasoning to your preferred level of spice.
Rinsing the rice before adding it to the slow cooker helps to prevent it from becoming too sticky.
If you don't have mirepoix on hand, you can substitute with 1 cup of diced onion, ½ cup of diced celery, and ½ cup of diced carrots.
For a vegetarian option, omit the chicken, sausage, and shrimp and add 1 (15-ounce) can of drained and rinsed black beans and 1 cup of diced bell peppers (any color) during the last 30 minutes of cooking.

Carole Pouros

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 36 Ratings)
Total Reviews: (9)
  • Jerrold Anderson

    I used pre-cooked shrimp to save time, and it still turned out great.

  • Spencer Gutkowski

    I added a little extra cayenne pepper for a kick, and it was amazing!

  • Isac Vandervort

    My kids even loved this! A great way to get them to eat their veggies.

  • Mollie Keebler

    This is now a regular in our dinner rotation. So flavorful and satisfying!

  • Reyes Kessler

    My family raved about this Jambalaya! It was the perfect comfort food for a chilly evening.

  • Gilberto Cartwright

    The rice came out perfectly cooked, not mushy at all. Thanks for the great recipe!

  • Brain Monahan

    This recipe is so easy and delicious! I love that I can just throw everything in the slow cooker and let it do its thing.

  • Dion Hoppe

    The only change I made was to use brown rice instead of white rice, and it worked perfectly.

  • Nikolas Kutch

    This is my go-to jambalaya recipe now, thanks!

LEAVE A REVIEW

Please Rate