Slow Cooker Jambalaya
Hearty, smoky, and full of bold Creole flavors, this Slow Cooker Jambalaya brings together chicken, sausage, shrimp, and vegetables for a comforting and satisfying one-pot meal.
Equipment
- 1 Slow cooker
Ingredients
Main 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 Tony Chachere’s recommended
- 1 pound large shrimp shell on, thawed
- 1 cup long grain white rice
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- Fresh parsley chopped, for garnish
Instructions
Instructions
- Toss diced onion, celery, green bell pepper, and garlic into the slow cooker.
- Slice smoked sausage into ¼-inch rounds and layer on top, followed by chicken pieces.
- Pour in diced tomatoes, then sprinkle oregano, bay leaves, and Creole seasoning.
- Stir gently to combine, cover, and set on Low for 6–8 hours or High for 3–4 hours.
- Once cooking is done, remove the bay leaves.
- Add thawed shrimp, stir gently, and let residual heat cook them through.
- Garnish with chopped fresh parsley before serving.
- Serve hot and enjoy your spicy, hearty jambalaya.
Notes
Use pre-diced veggies or sliced sausage to save time. For extra freshness, sprinkle parsley right before serving.