This slow cooker jambalaya is a delicious and easy way to enjoy the bold flavors of Louisiana cuisine. Packed with juicy chicken, smoky andouille sausage, and tender shrimp, it’s a hearty, one-pot meal perfect for any occasion. Just toss the ingredients into your slow cooker and let it do the work! Serve it over rice for a comforting, flavor-packed dish.
Origin of Colleen’s Slow Cooker Jambalaya
Jambalaya is a classic Louisiana dish with Creole and Cajun influences, traditionally made with a mix of meats, seafood, and vegetables cooked with rice and spices. This slow cooker version, created by Colleen, simplifies the process while keeping the authentic flavors intact.
What We Love About This Recipe
- Easy & Convenient: Made in a slow cooker, so minimal effort is required.
- Flavorful & Hearty: A mix of sausage, chicken, and shrimp for a rich taste.
- Perfect for Meal Prep: Great for leftovers and reheats well.
Colleen’s Slow Cooker Jambalaya
Course: Recipes4
servings30
minutes30
minutes250
kcalIngredients
1 lb boneless chicken breast, diced
1 lb andouille sausage, sliced
1 can (28 oz) diced tomatoes with juice
1 cup each: chopped onion, bell pepper, celery
2 cups chicken broth
2 tsp oregano, 2 tsp basil, 1 tsp thyme
½ tsp cayenne pepper, 1 tsp hot sauce
2 bay leaves
1 lb shrimp, peeled and deveined
2 cups cooked white rice
Directions
- Add chicken, sausage, tomatoes, onion, bell pepper, celery, broth, and spices to the slow cooker. Stir well.
- Cook on Low for 7-8 hours or High for 3-4 hours.
- In the last 30 minutes, add shrimp and cook until pink.
- Remove bay leaves, stir in cooked rice, and serve hot.
Notes
- Let it sit for 10 minutes for a thicker consistency.
