Slow Cooker Jambalaya Recipe
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
10 mins
-
Additional Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
8
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Calories
311 kcal
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Course
Main Course
Slow Cooker Jambalaya Recipe
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This Slow Cooker Jambalaya is an easy set-it-and-forget-it recipe that is Creole/Cajun comfort food at its best! Made with shrimp, andouille sausage, chicken and vegetables, and a hint of spice, it has so much flavor.
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Ingredients
- 2 skinless chicken breast cut into bite sized chunks
- 1 pound andouille sausage sliced
- 1 green bell pepper diced
- 1 (28 ounces) can 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 slap yo mama
- 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
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Instructions
- Place the chicken, sausage, bell pepper, tomatoes, onion, celery, chicken broth, bay leaves, oregano, thyme, cajun seasoning, paprika, cayenne, and garlic in the slow cooker. Stir to combine.
- Cook on low for 5 hours or on high for 3 ½ hours.
- When the jambalaya has finished cooking for the full amount of time, add the shrimp and cook for 20 minutes more.
- Then, add the instant rice and cook for 5 to 10 minutes more. Turn off the crockpot and let it sit so it can soak up the broth.
- If using long grain rice, cook that separately according to packaged directions and then stir into the jambalaya. Turn off and allow to sit for 10 to 15 minutes.
- Garnish with parsley, and serve with cornbread, collard greens, or a salad.
Notes
- Use Other Meat: While I used smoked sausage, chicken and shrimp, this Jambalaya is so versatile that you could even use beef like chuck roast without compromising your dish. Consider other seafood too such as crawfish or crab meat.
- Simplify The Ingredients: If you’re not such a big meat eater or want a more budget-friendly version of this Jambalaya recipe, consider using only the smoked sausage. It will still be delicious!
- Change The Rice: You can use long grain rice instead of instant white rice that I used. When cooking rice from scratch, make sure to cook it separately from the rest of the Jambalaya ingredients, adding it to the slow cooker only a few minutes before serving (just enough cook time to allow the rice to absorb flavors of the Jambalaya without overcooking).
- Vary The Cooking Time: This Jambalaya can be cooked on the slow cooker’s low setting for 5-6 hours or the high setting for 3 ½ hours. Choose a cook time that will suit your movements that day.
Nutrition Information
Show Details
Calories
311kcal
(16%)
Carbohydrates
17g
(6%)
Protein
20g
(40%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
66mg
(22%)
Sodium
563mg
(23%)
Potassium
417mg
(12%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
699IU
(14%)
Vitamin C
15mg
(17%)
Calcium
36mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 563mg | 23% |
| Potassium | 417mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 699IU | 14% |
| Vitamin C | 15mg | 17% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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