Slow Cooker Jambalaya
Looking for a spicy, flavorful, and fun dinner that is also super easy to make? How about this Slow Cooker Jambalaya? Only 8 ingredients and a few minutes to prepare!
Highlights
Let this delicious recipe simmer all day in your slow cooker for a delicious dinner that the family will love.
Please note, this is not and is not intended to be a recipe for authentic jambalaya. I know many of you have family favorite recipes and this one won’t be for you. That’s totally fine!
I made this recipe for those who don’t have the time or ingredients to make an authentic jambalaya but that still enjoy the delicious flavors. This one is much easier to make with ingredients you have on hand and only takes 10 minutes of prep time.
Ingredient Notes
- This is the creole seasoning I used and my family loves it on everything from chicken to fish. Feel free to sub out for whichever brand you have or enjoy most.
Preparation Notes
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Add everything except shrimp to slow cooker and let it simmer all day on low or for a few hours on high
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I chose to use precooked shrimp so it would only have to heat through to serve but you can use raw and add about 60 minutes on low prior to finish time
Equipment Notes
- 5 quart slow cooker
Recipe Notes
-
Feel free to adjust the meats you are using and use only 2 of the 3 by increasing the amounts of each
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Serve over or mixed with cooked rice or cauliflower rice
How To Prep Ahead
- Add all ingredients except shrimp to a freezer safe container or zipper bag
- Store in fridge up to 3 days or freezer up to 3 months
- Thaw before cooking
How To Store Leftovers
- Let cool completely, then store in fridge for up to 3 days or freezer up to 3 months
- I love using Souper Cubes for storing leftover soup in perfect portions
Related Recipes
Slow Cooker Jambalaya
Looking for a spicy, flavorful and fun dinner that is also super easy to make? How about this Slow Cooker Jambalaya? Only 8 ingredients and a few minutes to prepare!
Ingredients
- 12 oz boneless skinless chicken breasts diced
- 14 oz Andouille sausage diced
- 1 small onion diced
- 1 green pepper diced
- 2 teaspoons creole seasoning
- 24 oz canned crushed tomatoes
- 1 cup chicken broth
- 12 oz precooked shrimp tail-off
Instructions
- Add all ingredients except shrimp to slow cooker and stir to combine
- Cover and cook on high 3-4 hours or low for 6-8
- Add shrimp (thawed if previously frozen) to slow cooker and let heat through
- Stir in 2 cups cooked rice or cauliflower rice or serve as desired.
Notes
-
Feel free to adjust the meats you are using and use only 2 of the 3 by increasing the amounts of each
-
Serve over or mixed with cooked rice or cauliflower rice
- Prep ahead: add all except shrimp to freezer safe container or zipper bag, store in fridge up to 3 days / freezer up to 3 months, thaw before cooking
Nutrition
Calories: 602kcalCarbohydrates: 18gProtein: 59gFat: 33gSaturated Fat: 10gCholesterol: 352mgSodium: 1892mgPotassium: 1336mgFiber: 4gSugar: 10gVitamin A: 958IUVitamin C: 48mgCalcium: 208mgIron: 6mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer
Hi there! Wondering how spicy this is as written. Would you consider it to be kid friendly? Thanks a bunch!
It’s fairly spicy, but my kids love it!
I don’t know how in the world you can published a ” Cajun” dish without the Holy Trinity in it. Every Cajun and Creole in Louisiana know their food has the Holy Trinity; Onion, Bell Pepper and Celery.
If you don’t know how to properly cook a dish, perhaps you shouldn’t publish it. …just sayin’.
Hey Mark! You obviously feel very passionately about your jambalaya, bless your heart! As mentioned in my post, this is not meant to be totally authentic or to complete with peoples cherished family recipes. Obviously there’s plenty of recipes out there and since I believe in everyone having a voice in the world and not just those that agree with my own experience, I’ll continue to publish recipes that are unique to me AND appreciate the recipes that other people post as well 😉
Jennifer:
Very well said. If everyone would state their opinion in the manner that you did, the world would be in a better place right now. Oh, btw, thanks for the recipe.
Mark, I wish you had felt as free to simply add celery as you did to harshly insult Jennifer, who posted this recipe. Your rudeness is astonishing.