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Slow Cooker Jambalaya

Slow Cooker Jambalaya brings bold, Louisiana-inspired flavor to your kitchen with a trio of chicken, andouille sausage, and shrimp all in a simplified, one-pot meal. This easy jambalaya recipe is adapted from traditional versions for slow cooker success and uses a customized blend of ingredients, including a spicy, homemade Creole seasoning.
Course Main Course
Cuisine American, Cajun, Creole
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Calories 444kcal
Author Jennifer Draper

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, raw shrimp to slow cooker and let it cook through
  • Then, stir in 2 cups precooked rice or cauliflower rice to slow cooker mixture, or serve as desired

Notes

  • Let jambalaya cool completely, then store it in an airtight container in the fridge for up to 3 days.
  • Freeze leftovers in a sealed container for up to 3 months; omit the shrimp for the best texture when defrosting.
  • Reheat gently in the microwave, or warm in a skillet over medium-low heat until heated through.
  • To prep ingredients ahead for the freezer, combine everything (except shrimp and cooked rice) in a freezer-safe bag or container, freeze for up to 3 months, then thaw and cook as directed.
  • This is a slow cooker, family-friendly version - not an authentic jambalaya recipe - make it your own!
  • 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: 444kcal | Carbohydrates: 28g | Protein: 37g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 165mg | Sodium: 1089mg | Potassium: 960mg | Fiber: 3g | Sugar: 7g | Vitamin A: 741IU | Vitamin C: 29mg | Calcium: 92mg | Iron: 3mg