Colleen’s Slow Cooker Jambalaya

This slow cooker jambalaya came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Basic Details:

Prep time:

20 mins

Cook Time:

3 hrs

Total Time:

3 hrs 20 mins

Servings:

12

Yield:

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Ingredients

Original recipe (1X) yields 12 servings

  • 1 (28 ounce) can diced tomatoes with juice
  • 1 pound skinless, boneless chicken breast halves, cubed
  • 1 pound andouille sausage, sliced
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • 1 pound frozen cooked shrimp without tails

Directions

  1. Gather the ingredients.

    Overhead of slow cooker jambalaya ingredients in glass bowls.

  2. Mix tomatoes with juice, chicken, sausage, onion, green bell pepper, celery, and broth in a slow cooker.

    Tomatoes, chicken, sausage, onion, green bell pepper, celery, and broth in a slow cooker.

  3. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

    Jambalaya ingredients in slow cooker with spices added.

  4. Cover and cook on Low for 7 to 8 hours, or on High for 3 to 4 hours. Stir in shrimp during the last 30 minutes of cook time.

    Finished Jambalaya in a slow cooker.

  5. Serve over rice.

    looking down at a white bowl of slow cooker jambalaya over white rice

Nutrition Facts (per serving)

Calories

235

Fat

14g

Carbs

6g

Protein

20g