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Slow Cooker Jambalaya

Slow Cooker Jambalaya

A flavorful Slow Cooker Jambalaya packed with sausage, chicken, shrimp, and spices, perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Main Course
Cuisine Creole
Servings 6 servings
Calories 450 kcal

Equipment

  • Slow Cooker

Ingredients
  

  • 1 each white onion, diced
  • 3 ribs celery, diced
  • 1 each green bell pepper, diced
  • 3 cloves garlic, diced
  • 1 pound smoked sausage, sliced about ¼ inch
  • 1 pound boneless chicken breasts and/or thighs, cut into bite-sized pieces
  • 1 can (28 ounces) diced tomatoes
  • 1 tablespoon dried oregano
  • 2 each bay leaves
  • 1 to 2 tablespoons Creole seasoning (e.g., Tony Chachere’s Creole Seasoning)
  • 1 pound large shrimp, shell on, thawed
  • 1 cup long grain white rice
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • Fresh parsley, chopped for garnish

Instructions
 

  • Add the onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning to a large slow cooker. Stir together well. Cook on high for 3 hours or on low for 4 to 5 hours until veggies are very tender and chicken is cooked through.
  • Leave the shells on the shrimp, but cut up the backs with kitchen shears for easier peeling later. Add the shrimp to the slow cooker. Stir it in, cover, and cook on high for another 30 to 45 minutes until the shrimp are cooked through.
  • While the shrimp cooks, prepare the rice either according to package directions or using a boiled rice method. Set the rice aside, covered, until ready to serve.
  • Remove bay leaves from the jambalaya and taste. Season with salt and pepper to taste and garnish with fresh chopped parsley. Stir the cooked rice into the jambalaya or serve the jambalaya ladled over top the rice.

Notes

Leftovers will keep in the fridge in air-tight containers for 2 to 3 days. This dish doesn’t freeze well as the rice, shrimp, and sauce don’t reheat easily without making the shrimp rubbery.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gCholesterol: 150mgSodium: 1000mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 30mgCalcium: 40mgIron: 3mg
Keyword jambalaya, seafood recipes, slow cooker jambalaya, slow cooker recipes, Southern Cuisine
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