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Slow Cooker Jambalaya

Slow Cooker Jambalaya

Enjoy a flavorful Slow Cooker Jambalaya packed with sausage, chicken, and shrimp, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Creole
Servings 6 servings
Calories 369 kcal

Equipment

  • Slow Cooker

Ingredients
  

  • 1 white onion, diced
  • 3 ribs celery, diced
  • 1 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 28-ounce can diced tomatoes
  • 1 tablespoon dried oregano
  • 2 bay leaves
  • 1 to 2 tablespoons Creole seasoning I like Tony Chachere’s Creole Seasoning
  • 1 pound large shrimp, shell on, thawed

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 shells on the shrimp but cut up the backs with kitchen shears. Add shrimp to the slow cooker, stir, cover, and cook on high for another 30 to 45 minutes until shrimp are cooked through.
  • Cook the rice according to package directions or the boiled rice method. Set aside, covered, until ready to serve.
  • Remove bay leaves and taste the jambalaya. Season with salt and pepper to taste, and garnish with fresh chopped parsley. Stir in the cooked rice or serve jambalaya over the rice.

Notes

Leftovers keep for 2 to 3 days in airtight containers. This dish does not freeze well as the shrimp can become rubbery upon reheating.

Nutrition

Serving: 1servingCalories: 369kcalCarbohydrates: 34gProtein: 14gFat: 19g
Keyword easy jambalaya, jambalaya, seafood jambalaya, Slow Cooker Jambalaya, slow cooker recipes
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