Slow Cooker Jambalaya Recipe

Name: Slow Cooker Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (14.5oz) Cans Diced Tomatoes, Undrained; 1 whole Large Onion, Chopped; 3 cloves Garlic, Chopped; 1 whole Large Green Bell Pepper, Stem And Seeds Removed, Then Chopped; 1 can (14.5oz) Can Chicken Broth; 2 whole Celery Stalks, Sliced; 2 teaspoons Worcestershire Sauce; 1 pound Chicken Breast, Chopped Into Bite-sized Pieces; 12 ounces, weight Smoked Sausage Or Andouille (spicy); 2 leaves Bay Leaves; 2 teaspoons Cajun Seasoning (or Up To 1 Tablespoon If You Like It Hot); 2 teaspoons Sugar; 1/2 teaspoons Dried Thyme; 1 pound Uncooked Shrimp, Peeled, Deveined, Tails Removed; 2 Tablespoons Fresh, Flat-leaf Parsley, Chopped; Salt And Pepper; 8 cups Cooked Rice, For Serving

Servings: persons

2 cans (14.5oz) Cans Diced Tomatoes, Undrained
1 whole Large Onion, Chopped
3 cloves Garlic, Chopped
1 whole Large Green Bell Pepper, Stem And Seeds Removed, Then Chopped
1 can (14.5oz) Can Chicken Broth
2 whole Celery Stalks, Sliced
2 teaspoons Worcestershire Sauce
1 pound Chicken Breast, Chopped Into Bite-sized Pieces
12 ounces, weight Smoked Sausage Or Andouille (spicy)
2 leaves Bay Leaves
2 teaspoons Cajun Seasoning (or Up To 1 Tablespoon If You Like It Hot)
2 teaspoons Sugar
1/2 teaspoons Dried Thyme
1 pound Uncooked Shrimp, Peeled, Deveined, Tails Removed
2 Tablespoons Fresh, Flat-leaf Parsley, Chopped
Salt And Pepper
8 cups Cooked Rice, For Serving

1
Add everything into a slow-cooker except shrimp, parsley, rice, salt and pepper.
2
Stir together, put the lid on and cook on low for 7-8 hours or high for 4 hours.
3
During the last 10 minutes, stir in the shrimp and remove bay leaves.
4
When shrimp are pink and cooked through, it is ready to serve.
5
Season with salt and pepper to taste.
6
To serve, use a slotted spoon, then go back and add as much of the liquid to each dish as is your preference using an unslotted spoon.
7
Serve with steamed white rice and fresh parsley.
8
Adapted from Allrecipes and Emeril Legasse.

1876

kcal

Calories

Fat

310

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cans (14.5oz) Cans Diced Tomatoes, Undrained, 1 whole Large Onion, Chopped, 3 cloves Garlic, Chopped, 1 whole Large Green Bell Pepper, Stem And Seeds Removed, Then Chopped, and more.

Yes, Slow Cooker Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions