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Slow Cooker Jambalaya Recipe

slow cooker jambalaya recipe

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Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Course dinner
Servings 10 -12 servings
Calories 269 kcal

what you'll need

  • 1 lb boneless, skinless chicken thighs cut into 1" pieces
  • 12 oz package smoked sausage or Andouille sausage, sliced
  • 28 oz can tomatoes with celery, green pepper and onion
  • 1 large yellow onion diced
  • 1 green bell pepper seeded and diced
  • 2 celery stalks diced
  • 5 - 6 cloves garlic minced
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp dried oregano
  • 3 - 4 bay leaves
  • 1 Tbsp paprika
  • 1 1/2 tsp dried thyme leaves
  • 1/4 tsp cayenne pepper
  • 1 lb shrimp peeled and deveined
  • hot sauce Louisiana hot sauce, or additional cayenne pepper to taste
  • green onions sliced

let's do it

  • Add chicken, sausage, canned tomatoes including juice, onion, bell pepper, celery, garlic, Worcestershire sauce, oregano, bay leaves, paprika, thyme and cayenne pepper to slow cooker and stir to combine.
  • Cook on high for 4–5 hours or 8–9 hours on low.
  • Season to taste with salt and pepper and add some additional cayenne or Louisiana hot sauce to increase spiciness to desired level. Stir in peeled and deveined shrimp, cover and cook an additional 6–8 minutes, depending on size of shrimp.
  • Serve this spicy flavorful jambalaya over a pile of freshly steamed rice and garnish with sliced green onion.

One Last Thing

If you’re going to serve the entire stew, go ahead and add the full amount of fresh steamed rice to the sauce.


Calories: 269kcalCarbohydrates: 12gProtein: 27gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 128mgSodium: 1033mgPotassium: 567mgFiber: 2gSugar: 7g
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