Slow Cooker Jambalaya
Slow Cooker Jambalaya is a spicy, flavorful, and easy dinner that includes a trio of chicken, andouille sausage, and shrimp. Using my adaptation of a traditional jambalaya recipe, try a mix of delicious ingredients and homemade Creole seasoning that can simmer away all day in the slow cooker. Simply mix in seafood and rice at the end and enjoy!
Servings 4
Calories 663kcal
Equipment
- Slow Cooker
Ingredients
- 12 oz boneless skinless chicken breasts diced
- 14 oz Andouille sausage diced
- 1 small onion diced
- 1 green pepper diced
- 2 teaspoons homemade Creole seasoning
- 24 oz canned crushed tomatoes
- 1 cup chicken broth
- 12 oz raw shrimp tail-off
- 2 cups cooked rice or cauliflower rice
Instructions
- Add all ingredients (except shrimp and rice) to slow cooker and stir to combine
- Cover and cook on high for 3-4 hours or low for 6-8 hours
- About 60 minutes prior to finish time on low (or 30 minutes on high), add thawed shrimp to the slow cooker and let heat through
- Stir in 2 cups cooked rice or cauliflower rice or serve as desired
Notes
- Cool jambalaya then store leftovers in a sealed container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat in the microwave or in a skillet on the stove.
- To prep ahead for the freezer, combine all ingredients (except shrimp and cooked rice) in a freezer container or bag. Freeze for up to 3 months. Thaw before cooking and follow cooking directions as written.
- Feel free to adjust the meats and use only 2 of the 3 by increasing the amounts of each.
- Swap cooked rice for cauliflower rice for a low-carb, veggie option!
Nutrition
Calories: 663kcal | Carbohydrates: 41g | Protein: 55g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 247mg | Sodium: 1633mg | Potassium: 1419mg | Fiber: 5g | Sugar: 11g | Vitamin A: 696IU | Vitamin C: 43mg | Calcium: 137mg | Iron: 4mg