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Slow Cooker Jambalaya
Slow Cooker Jambalaya
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Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
260 minutes
Effortless Slow Cooker Jambalaya with shrimp, chicken, sausage, and authentic Creole flavors.
Ingredients:
  • 1 white onion, diced
  • 3 stalks celery, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, diced
  • 1 pound smoked sausage, sliced about 1/4 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
  • 1 cup long grain white rice
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Fresh parsley, chopped, for garnish
Instructions:
  • Combine onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning in a large slow cooker. Cook on high for 3 hours or low for 4-5 hours until veggies are tender and chicken is easily pulled apart.
  • Prepare the shrimp by cutting up the backs with kitchen shears to make peeling easier later. Add the shrimp to the slow cooker, stir, cover, and cook on high for 30 to 45 minutes until the shrimp are cooked through.
  • Prepare the rice: While the shrimp is cooking, prepare the rice as instructed on the package or using the boiled rice method. Once cooked, cover the rice and set it aside until serving time. (Yields approximately 4 cups of cooked rice.)
  • Remove bay leaves from the jambalaya, season with salt and pepper to taste, and garnish with fresh chopped parsley. You can either peel the shrimp now or leave the shells on for guests to remove as they eat. Stir the cooked rice into the jambalaya or ladle the jambalaya over the rice. Leftovers can be stored in airtight containers in the fridge for 2 to 3 days; note that shrimp quality can degrade after that. Avoid freezing as reheating may result in rubbery shrimp due to the delicate texture.

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